Typically when I have lunch, it is some variation of our AGABAAG. However, sometimes I want something completely different. This becomes a challenge for me when I am hungry, because I get hangry. When this happens, trying to figure out what I want is a challenge. I can easily say what I don’t want, but what I do want is hard to determine. I found myself approaching this situation the other day and looked in the fridge to see what was available. I grabbed some left over tortillas, a few Daiya cheddar style slices, some Tofurky Slow Roasted BBQ Style Chick’n, and an avocado. A few minutes later, I had a very tasty, very filling lunch. Moral of the story: 1) figure out eating before hanger sets in, and 2) sometimes it just takes a little thinking outside the box.

This makes a great lunch, after school snack or even an hors d’oeuvre for a party. Add in your own seasonings like jalapeno for some spice. Serve it with a salsa for dipping.

Prep Time: 3 minutes
Cooking Time: 4 minutes
Servings: 2

Ingredients

2 whole wheat tortillas, fajita or soft taco size
4 slices Daiya cheddar style cheese
1 package Tofurky Slow Roasted BBQ Style Chick’n
1/2 avocado, sliced
Nonstick cooking spray

Directions

1. Spray a medium skillet with nonstick cooking spray and heat over medium.

2. While the pan in heating, tear up the cheddar slices and scatter over two of the tortillas.

3. Top each cheese covered tortilla with 1/2 of the BBQ Style Chick’n. Spread it out so it completely covers the tortilla.

4. Add some sliced avocado on top of the chick’n. Top each with one of the remaining tortillas.

5. Carefully place one quesadilla in the pan. Cook for 3 minutes, or until the cheese starts to melt and the bottom of the tortilla is lightly browned. Use a spatula to press it down occasionally.

6. Spray the top of the quesadilla lightly with the nonstick spray and carefully flip it over. Cook for another 2-3 minutes or until the tortilla is lightly browned.

7. Slide the quesadilla onto a plate, cut into pieces and enjoy.