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 (like the kind by La Tortilla Factory)
1/4 cup shredded fat-free cheddar cheese
2 oz. cooked and chopped skinless chicken breast
1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
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 cheese.
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
Serving Size: 1 quesadilla (entire recipe)