Ingredients
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6 whole wheat tortillas
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1 avocado, sliced
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1 cup shredded cooked chicken
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2 cups mozzarella cheese, shredded
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1 cup reduced-fat cheddar cheese, shredded
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1 1/2 cups portabella mushrooms, thinly sliced
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1 cup sun-dried tomato, julienned (not in oil)
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cooking spray
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salsa
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1/2 cup green onion, finely chopped
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light ranch salad dressing
Instructions
- On one half of each tortilla, layer evenly all the ingredients in the order given.
- Fold each tortilla over to create a "half moon" and press down lightly.
- Coat the skillet or griddle with a light mist of cooking spray and warm to a medium-low heat. Cook each quesadilla for two to three minutes on each side until lightly browned and the cheese melts. Remove from pan and cut each into 3 wedges and serve with a light ranch dressing or salsa.