1lb boneless chicken breasts
1 yellow pepper (sliced )
1 package whole wheat tortillas
Low-fat shredded mozzarella cheese
Pineapple chunks (canned or fresh)
- Boil the chicken in water for 30 minutes, once cooled shred the chicken.
- Slice the yellow pepper and place on a George Foreman grill for 2 minutes.
- Layer the chicken, cheese, pepper slices and pineapple on 1/2 of the whole wheat tortillas. Fold the tortillas in half and place onto the George Foreman grill until the cheese melts.
- Top with other condiments as desired like pico de gallo or guacamole (see recipe below).
Here's a delicious guacamole recipe to spread on your quesadilla:
2 medium Hass avocados, peeled, pitted and diced
1/4 teaspoon minced garlic
1/4 teaspoon finely chopped jalapeño
1/4 cup chopped tomatoes
1 teaspoon finely chopped onion
2 teaspoons fresh lime juice
2 teaspoons chopped cilantro
Coarsely mash avocados, garlic, and jalapeño with a wooden spoon until the avocados are creamy but still very chunky. Add the tomato, onion, and salt to taste, and stir together. Sprinkle with lime juice and cilantro, then stir and taste once more. Add more garlic, jalapeño, onion, salt, lime juice, or cilantro as desired.
Did you celebrate Cinco de Mayo? What did you do?