Yield: 6 portions

Ingredients:

Flour Tortillas:
2 cups whole wheat flour
1-½ Tablespoons olive oil
½ teaspoon salt
2/3 cups warm water

Chicken:
(3) 6 ouce chicken breasts, skinless, boneless, cut into thin strips
2 teaspoons The Body Gourmet™ Apricot Chili Cajun Creation Spice Blend

Quesadillas:
3 roma tomatoes, cored and sliced
1 red onion, peeled and sliced
½ avocado, peeled and sliced thin
¼ bunch cilantro, leaves only
6 ounce nonfat jalapeno jack cheese (nonfat skim milk cheese)

Method:

1. Flour Tortillas: In a food processor, add flour, oil and salt. Mix for 10 seconds. Add warm water and process until a dough ball forms. If dough is too dry, add a little more water. If dough is too wet, add a little more flour. Remove dough and place in a mixing bowl. Cover with plastic wrap and allow to rest for 20 minutes. Break dough apart into approximately 12 to 14 balls. Keep dough balls covered and roll out one at a time to approximately 1/8 inch thick. Using a tortilla maker or a nonstick sauté pan, cook tortillas for 5 to 10 seconds on each side. Place in paper towels and cover until you are ready to make the quesadillas. This will keep them moist and pliable and will avoid cracking.
2. Preheat: Preheat oven to 425 degrees.
3. Chicken: Roll chicken in The Body Gourmet™ Apricot Chili Cajun Creation Spice Blend until evenly coated. In a hot, nonstick pan, sear chicken strips until fully cooked.
4. Quesadillas: Spread out six tortillas. Top with some cheese, seared chicken strips, tomato slices, sliced red onions, avocado slices and cilantro leaves. Top with remaining cheese and cover with the other six flour tortillas. Bake on a sheet pan in the oven until slightly golden brown (about 3 minutes.) Turn over and bake for an additional 3 to 4 minutes or until the top is golden brown. Remove from oven and cut each into six wedges. Serve and enjoy.

Nutritional Value Per Portion —
Calories: 502 Protein: 44.0g Carbohydrates: 70.8g Fat: 10.3g