Taco Bell Chicken Quesadilla

Roasted Red Pepper Hummus with Chicken Quesadillas

Roasted Red Pepper Hummus With Chicken Quesadillas

Ingredients

Makes 4 :Servings

Prep: 5 minutes

Cooking Time: 20 minutes

Serving size 1 quesadilla

Calories 374 Protein 30 g Carbohydrates 31 g Fat 15 g Fiber 7 g Sugar 2 g Sodium 341 g

• 4 small (100-calorie) multigrain tortillas
• 1/2 cup Roasted Red Pepper Hummus

For the filling

• 10 ounce cooked boneless, skinless chicken breasts, chopped, or 4 large portobello mushroom caps, chopped
• 1/2 cup thinly sliced red onion
• 4 tablespoons crumbled goat cheese or shredded reduced-fat mozzarella or Monterey Jack cheese
• 1/2 small avocado, sliced into 4 equal portions
• 1/3 cup chopped fresh cilantro (optional)
• olive oil spray
• garnish: pico de gallo, salsa, greek yogurt, chopped fresh cilantro

Method

1. Heat the tortillas in a microwave for about 10 seconds so they are easier to fold
2. Spread about 2 tablespoons of hummus on each tortilla
3. To one side of each tortilla, add 1/4 of the chopped chicken, a few red onion slices, 1 tablespoon of the cheese, 1/4 of the avocado, and cilantro (if using)
4. Fold the quesadilla in half
5. Spray a nonstick skillet with olive oil and place over medium heat
6. Once the skillet is hot, add the quesadilla and cook for 2 to 3 minutes on each side, until the tortilla is golden brown
7. Once the skillet is hot, add the quesadilla and cook for 2 to 3 minutes on each side, until the tortilla is golden brown
8. Press down on the quesadilla using a spatula so that it flattens out and all ingredients are heated through
9. Repeat
10. Remove from the skillet and enjoy with fresh pico de gallo, Greek yogurt instead of sour cream, or homemade salsa
11. Enjoy these hot or cold for your daily meal prep or a snack when you’re in need of a pick-me-up!