Chicken Quesadillas with Fruit Salsa and Avocado Cream

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 408
  • Calories from fat: 28%
  • Fat: 12.5g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 20.6g
  • Carbohydrate: 55.8g
  • Fiber: 5.6g
  • Cholesterol: 38mg
  • Iron: 2.2mg
  • Sodium: 888mg
  • Calcium: 218mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Quesadillas with Fruit Salsa and Avocado Cream Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy