SOUTHWESTERN CHICKEN QUESADILLAS
1/4 cup — hummus
10oz — raw chicken breast
4 small — 100-calorie multi-grain tortillas, or low carb wraps
1 — small avocado (sliced into 4 equal portions)
4 tbsp — goat cheese
1/2 cup — black beans
1/2 cup — chopped red onion
2 tbsp — minced garlic
fresh cilantro, chopped
pico de gallo or salsa of your choice
coconut oil spray
Add a dollop — of O% fat Greek yogurt for extra protein (optional)
1: Place poblano and bell pepper directly over burner of gas stovetop. Roast peppers, turning with metal tongs, until charred on all sides. Remove and place in bowl and cover with tea towel for 5 minutes.
2: With your hands or chef’s knife, peel charred skin off peppers. Seed and roughly chop peppers, then combine peppers with shredded chicken, cilantro and corn in bowl.
3: Heat 1 teaspoon oil in medium frying pan over medium heat. Place one tortilla in pan and top with half of chicken and pepper mixture. Sprinkle with half of shredded cheese. Place second tortilla on top and cook about 3 minutes. Using spatula, carefully flip quesadilla and cook another 2 to 3 minutes.
4: Slide quesadilla from pan onto cutting board and slice into wedges. Repeat with remaining ingredients to make second quesadilla.
5: Serve with veggie dip and salsa on the side.