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Chicken Quesadillas with Fruit Salsa and Avocado Cream

Photo: Oxmoor House
Yield 6 servings

Ingredients

  • Cooking spray
  • 1 1/3 cups shredded carrot
  • 1 cup thinly sliced green onions
  • 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided
  • 8 (8-inch) fat-free flour tortillas
  • 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

Nutrition Information

  • calories 408
  • caloriesfromfat 28 %
  • fat 12.5 g
  • satfat 4.9 g
  • monofat 5.4 g
  • polyfat 1.2 g
  • protein 20.6 g
  • carbohydrate 55.8 g
  • fiber 5.6 g
  • cholesterol 38 mg
  • iron 2.2 mg
  • sodium 888 mg
  • calcium 218 mg

How to Make It

  1. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shredded carrot and onions; sauté 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.