Recipe courtesy of Good Housekeeping

This tasty Tex-Mex dish uses lower-fat tortillas and cheese. The splurge: avocado. Though high in fat, it's mostly the heart-healthy kind; plus, avocados have a natural cholesterol reducer.

2 teaspoon(s) canola oil
1 green onion thinly sliced
1 lime
1 pound(s) skinless, boneless thin-sliced chicken breasts cut into 1-inch-wide strips
4 burrito-size low-fat flour tortillas
1 cup(s) reduced-fat (2%) shredded Mexican cheese blend
1/2 avocado peeled, seeded, and cut into 1/2-inch pieces
3/4 cup(s) salsa

In 12-inch nonstick skillet, heat oil on medium 1 minute. Add green onion and cook about 6 minutes or until tender, stirring occasionally.

Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Evenly season chicken on both sides with lime peel, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper.

Add chicken to green onion in skillet; cook 10 minutes or until chicken is no longer pink inside. Transfer to bowl; stir in lime juice.

Evenly divide chicken mixture and cheese on half of each tortilla; fold over to make 4 quesadillas.

In same skillet, cook quesadillas on medium, in 2 batches, 8 minutes per batch or until browned on both sides and heated through. Cut each quesadilla into thirds.

Stir avocado into salsa; serve with quesadillas.

Makes 4 servings.

Calories: 400
Carbohydrates: 31g
Cholesterol: 86mg
Fiber 8g
Total Fat: 14g
Saturated Fat: 5g
Sodium: 970mg