Chicken Quesadillas With Fruit Salsa And Avocado Cream
- Cooking spray
- 1 1/3 cups shredded carrot
- 1 cup thinly sliced green onions
- 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeno 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
- 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.
- 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.
cooking spray, carrot, green onions, shredded monterey jack cheese, flour tortillas, readyto, fresh cilantro
Taken from www.myrecipes.com/recipe/chicken-quesadillas-with-fruit-salsa-avocado-cream (may not work)