Chicken and Avocado Caprese Quesadilla

• One skinned rotisserie chicken, shredded

• 1 pint cherry tomatoes, quartered

• 1 bunch fresh basil, minced

• 8 slices mozzarella cheese

• 1 large avocado, thinly sliced

• 1/2 c good quality balsamic vinegar

• 1 Tb packed light brown sugar

• 8 whole wheat tortillas

• Salt and pepper to taste

Prepare the reduction sauce by pouring balsalmic vinegar and brown sugar into a large wide saucepan. Not pot. Stir until dissolved and heat to boiling, once boiling reduce heat to low simmer. Simmer 10-15 minutes or until liquid is reduced by half.

Cool and store in fridge until ready to eat quesadillas.

To assemble quesadillas, preheat a sandwhich maker or panini press to medium high. Spray with pam.

Across one half of a tortilla layer two slices mozzarella, one heaping teaspoon basil, 2 oz quartered tomatoes, 3 oz shredded chicken and 1 oz sliced avocado.

Fold tortilla in half and cook in press until crispy on the outside and warm and melty on the inside.

Drizzle the tops of quesadillas with balsalmic reduction (pour it into a sandwich bag and cut the very top off) and cut quesadillas into two slices.

Serving size 2 slices, recipe makes 8 slices.