Chicken Quesadillas With Fruit Salsa And Avocado Cream

Course : Chicken
Serves: 6
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1 spray cooking spray
1 1/3 cups shredded carrot
1 cup thinly sliced green onions
1 cup shredded monterey jack cheese with -- (4 ounces)
2 medium jalapeno peppers - divided
8 medium 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
1 recipe fruit salsa
1 recipe avocado cream

Preparation / Directions:

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

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