As you may know, I am a big fan of my Hungry Girl cookbook! We have made this a least 5 times. It is my all time favorite Quesadilla, so I force Justin to make it ALL THE TIME.
Here is the recipe directly from the Hungry Girl website.
1/4 cup chopped onion
1/4 cup chopped bell pepper
2 tsp. fat-free ranch dressing
1/8 tsp. hot sauce
1/2 oz. mashed avocado (about 1 tbsp.)
Dash each chili powder, ground cumin, and garlic powder
1 medium-large high-fiber flour tortilla with 110 calories or less
1/4 cup shredded fat-free cheddar cheese
2 oz. cooked and chopped skinless chicken breast
1 tbsp. precooked real crumbled bacon
Optional: fat-free sour cream, salsa
Bring a large skillet sprayed with nonstick spray to medium-high heat.
Cook and stir onion and pepper until softened, 3 - 5 minutes. Remove
from skillet and set aside.
In a small bowl, mix ranch dressing
with hot sauce. In another small bowl, mix avocado with chili powder,
ground cumin, and garlic powder.
Lay tortilla flat and spread
avocado mixture on one half of the upward-facing side. Evenly top
avocado with 2 tablespoons cheese, followed by the chicken, bacon, and
cooked veggies. Top with ranch mixture and remaining 2 tablespoons
If needed, clean skillet. Re-spray skillet and return
to medium-high heat. Place the half-loaded tortilla flat in the skillet
and cook for 2 minutes. Fold the bare half of the tortilla over the
filling with a spatula and press down lightly to seal. Carefully flip
and cook until crispy, about 3 minutes.
Slice into wedges, and if you like, serve or top with sour cream and salsa!
MAKES 1 SERVING