4 9 - 10 inches flour tortillas
1 cup shredded cheddar or Monterey Jack cheese (4 oz.)
1 cup shredded cooked chicken
1 avocado, halved, seeded, peeled, and cut into 12 slices
2 tablespoons butter
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.
Slice the quesadillas into quarters and serve with seasoned black beans, a salad, or salsa.
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