Chicken Quesadillas With Fruit Salsa and Avocado Cream

• 1 13 cups carrots, shredded
• 1 cup green onion, thinly sliced
• 4 ounces monterey jack pepper cheese, shredded and divided (1 cup)
• 8 flour tortillas (8 inch)
• 1 lb boneless skinless chicken breast, cooked and chopped, about 2 cups (can use a rotisserie chicken, just remove the skin and bones)
• 12 cup fresh cilantro leaves

1. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
2. Add shredded carrot and onions; saute 5 minutes or until tender.
3. Sprinkle 2 tablespoons shredded cheese over each of 4 tortillas, and divide carrot mixture evenly over tortillas.
4. Top each tortilla with 1/2 cup chicken, 2 tablespoons cilantro leaves, and 2 tablespoons cheese, and top with a tortilla.
5. Place skillet coated with cooking spray over medium heat until hot.
6. Add 1 quesadilla, and cook 2 minutes on each side or until quesadilla is browned.
7. Repeat with the remaining quesadillas.
8. Cut each quesadilla into 6 wedges.
9. Arrange 4 quesadilla wedges on each of 6 plates.
10. Top each serving with 2/3 cup Fruit Salsa and about 3 tablespoons Avocado Cream.

carrots, green onion, pepper cheese, flour tortillas, chicken, cilantro

Taken from www.food.com/recipe/chicken-quesadillas-with-fruit-salsa-and-avocado-cream-398734 (may not work)