Grilled Chicken and Avacado Quesadillas

Serves: 4
W.W. points: 7

2 onions, thinly sliced
1 jalapeno, seeded and finely chopped
4 (8-inch) fat-free flour tortillas
1/2 ripe avocado, pitted, peeled, peeled, and pureed
3/4 cup reduced-fat Mexican cheese blend
1/2 (10 oz.) package carved roasted skinless chicken breast pieces, cut into smaller pieces
2 tbsp chopped fresh cilantro

1. Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire

2. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the onions and jalapeno; cook, stirring occasionally, until golden, 8-10 minutes. Remove the skillet from the heat and let cool about 5 minutes.

3. place the tortillas on a work surface. Spread half of each tortilla with one-fourth at the avocado. Then top each with 3 Tbsp cheese, one-fourth of the onion mixture, one-fourth of the chicken, and one-fourth of the cilantro. Fold the top half of the tortilla over the filling to form a semi circle; press the edges together lightly to seal.

4. Place the quesadillas on the grill rack and grill until the cheese melts, the filling is hot, and the tortillas are crisp, 3-4 minutes on each side.

*You can do this same recipe over the stove top if you want to. Just spray a pan with nonstick spray and cook for a few minutes on each side until the tortilla is crisp and warmed through.