Avocado Caprese Chicken Quesadilla

1: In a small pot, combine balsamic vinegar and brown sugar, stirring until sugar is dissolved.

2: Bring to a boil, reduce heat, and simmer (uncovered), stirring occasionally, for 10-15 minutes until reduced by half.

3: Cool the balsamic reduction as much as possible before serving.

4: Spray a large non-stick frying pan with oil and heat over medium heat.

5: Assemble quesadillas by scattering mozzarella, basil leaves, cherry tomatoes, chicken, and avocado slices over half of each tortilla.

6: Season with salt and pepper.

7: Transfer the quesadilla to the frying pan, flipping the empty side over the filled side.

8: Place a dinner plate over the quesadilla, cover with a pot lid, and cook until golden brown (2-4 minutes).

9: Gently flip the quesadilla, re-apply the dinner plate and pot lid, and cook until the other side is golden brown (another 2 minutes).

10: Serve immediately, drizzling generously with the balsamic reduction.