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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Chicken Quesadillas with Fruit Salsa and Avocado Cream

Cooking Light JULY 1998

  • Yield: 6 servings


  • 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


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.

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

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

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Chicken Quesadillas with Fruit Salsa and Avocado Cream Recipe