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Ingredients
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    4  9 - 10  inches 
    flour tortillas
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    1   cup 
    shredded cheddar or Monterey Jack cheese (4 oz.)
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    1   cup 
    shredded cooked chicken
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    1   
    avocado, halved, seeded, peeled, and cut into 12 slices
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    2   tablespoons 
    butter

Directions
1.
Preheat oven to 200 degrees F. Lay the tortillas on a clean work surface. Put 1/4 of the cheese, 1/4 of the chicken, and 3 slices of avocado on one side of each tortilla. Fold the tortillas in half and press gently to close.
2.
Melt 1 tablespoon of the butter over medium heat in a 12-inch skillet or large griddle. Add two of the quesadillas and cook for 3 to 4 minutes, or until the cheese begins to melt and the tortilla starts to brown (use a spatula to peek underneath). Turn and cook the other side for 2 or 3 minutes or until golden brown. Put the quesadillas on a baking sheet and keep them in the warm oven while you cook the remaining quesadillas in the remaining 1 tablespoon butter.
3.
Slice the quesadillas into quarters and serve with seasoned black beans, a salad, or salsa.
Nutrition information
Per Serving: cal. (kcal) 105, Fat, total (g) 7, chol. (mg) 19, sat. fat (g) 3, carb. (g) 6, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 1, pro. (g) 5, vit. A (IU) 146, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 107, Potassium (mg) 79, calcium (mg) 71, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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