This is a wonderful weeknight dish that is healthy, and you can sneak veggies in to something your family will love. The Avocado Salsa is a perfect, healthy accompaniment; it’s a cross between your typical salsa and guacamole. Feel free to add your own flavor!
Quesadilla:
6 Low Carb Whole Wheat Tortilla Shells
1 lb Chicken (cut into bite sized pieces)
1 zucchini squash diced
1/2 large sweet onion diced
1/2 large green bell pepper diced
1 tbl olive oil
1 c pepper jack cheese (or Monterey Jack)
Avocado Salsa:
1 hass avocado (roughly chopped)
1 small vine ripened tomato (diced)
¼ c finely diced onion
1 tsp finely diced Serrano pepper
1 minced garlic
1 tsp lime juice
½ tsp salt (or more to taste)
1. Heat olive oil in a large pan. Add onion and cook for 3 minutes. Let the onion set, do not continuously stir the onions in the pan. Toss the onions and add the zucchini. Let cook for 3 additional minutes. Onions should start to brown.
2. Push the veggies to the sides of the pan and place the chicken in the middle. Cook the chicken for 4 minutes on both sides or until done. Place the chicken mixture in a small bowl.
3. Place 1 tortilla in pan and add 1/3 of chicken mixture plus 1/3 c cheese, top with tortilla. Cook until cheese is melted and cooked through. Using very large spatula flip and cook on other side for 1 minute. Repeat on remaining 2 quesadillas.
Salsa:
Combine all ingredients in a small bowl. If you do not want to add spice, you can leave out the Serrano peppers. Add salt as you would like. Serve Immediately!
Total Cook Time: 10 minutes
Serves: 3
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