Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        cooking spray
  1 1/3           cups  shredded carrot
  1                cup  thinly sliced green onions
  1                cup  shredded monterey jack cheese with -- (4 ounces)
                        jalapeno
                        peppers -- divided
  8                     fat-free flour tortillas -- (8-inch)
  2               cups  chopped ready-to-eat roasted skinned -- boned chicken
                        breasts -- (such as tyson,
                        -- about 2 breasts)
     1/2           cup  fresh cilantro leaves
                        fruit salsa
                        avocado cream

Preparation:

1. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shredded carrot and onions; saute 5 minutes or until tender. Sprinkle 2 tablespoons shredded cheese over each of 4 tortillas, and divide carrot mixture evenly over tortillas. Top each tortilla with 1/2 cup chicken, 2 tablespoons cilantro leaves, and 2 tablespoons cheese, and top with a tortilla. 2. Place skillet coated with cooking spray over medium heat until hot. Add 1 quesadilla, and cook 2 minutes on each side or until quesadilla is browned. Repeat with the remaining quesadillas. Cut each quesadilla into 6 wedges. Arrange 4 quesadilla wedges on each of 6 plates. Top each serving with 2/3 cup Fruit Salsa and about 3 tablespoons Avocado Cream.

Nutritional Information:

86 Calories (kcal); trace Total Fat; (0% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 220mg Sodium