Chicken Quesadillas with Avocado Salsa

Ingredients

• 2 teaspoons canola oil
• 1 green onion, thinly sliced
• 1 large lime
• 1/4 teaspoons of salt
• 1/3 teaspoons of black pepper
• 1 lb. boneless skinless thin-sliced chicken breasts, cut into 1-inch-wide strips.
• 4 burrito-size low-fat flour tortillas
• 3/4 cups reduced-fat Mexican cheese blend (3 ounces)
• 1/2 avocado, peeled and cut into 1/2-inch pieces
• 3/4 cup salsa

Directions

1. In a 12-inch nonstick skillet, heat oil over medium heat for 1 minute. Add green onions and cook for about 6 minutes or until tender, stirring occasionally.
2. Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Evenly season chicken strips on both sides with lime peel, salt and pepper.
3. Add chicken to green onions in skillet; cook for 10 minutes or until chicken is no longer pink inside. Transfer to bowl; stir in lime juice.
4. Evenly divide chicken mixture and cheese on half of a tortilla; fold tortilla over to make 4 quesadillas.
5. In same skillet, cook quesadillas over medium heat, in two batches for 8 minutes per batch or until browned on both sides and heated through. Cut each quesadilla into thirds. Stir avocado into salsa; serve along side of quesadillas.