Gluten Free Black Rice Chicken Quesadilla

Filling:
½ Tsp. Olive Oil
½ Cup Shredded Chicken (Quick tip: Use a Rotisserie Chicken)
¼ Cup Shredded Mexican Cheese Blend
2 slices Cooked Smoked Applewood Bacon
Diced Green Chiles, as desired

Topping:
½ sliced avocado
Dollop Sour Cream
Salsa

Heat olive oil spread evenly in a large frying pan over medium heat. Immediately add tortilla to pan and top with chicken, cheese, bacon slices and spoon green chiles (as desired).

Cook until cheese is melted, then using a spatula fold in half and continue to cook for about 30 seconds on each side or until desired crispness is reached. Remove from pan and cut into wedges.

Top with sliced avocado, sour cream and salsa. Serve warm.

Comments