Portabella & Sun-dried Tomato Quesadilla

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 6 whole wheat tortillas
• 1 avocado, sliced
• 1 cup shredded cooked chicken
• 2 cups mozzarella cheese, shredded
• 1 cup reduced-fat cheddar cheese, shredded
• 1 1/2 cups portabella mushrooms, thinly sliced
• 1 cup sun-dried tomato, julienned (not in oil)
• 1/2 cup green onion, finely chopped
• cooking spray
• light ranch salad dressing
• salsa

Recipe

• 1 on one half of each tortilla, layer evenly all the ingredients in the order given.
• 2 fold each tortilla over to create a "half moon" and press down lightly.
• 3 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.