Chicken Quesadillas with Red and Green Salsa

Prep time: 30 minutes
Cook time: 10 minutes

This delicious finger food can be served as an appetizer or main dish

Ingredients

For salsa:

• 4 medium tomatoes, rinsed and diced (about 2 C)
• ½ C red onion, diced
• 1 medium Jalapeno chili pepper, rinsed and split lengthwise —  remove seeds and white membrane, and mince (about 2 Tbsp); for less spice, use a green bell pepper
• 2 Tbsp lime juice (or about 4 limes)
• 2 Tbsp fresh cilantro, rinsed, dried, and chopped (or substitute 2 tsp dried coriander)
• 1 tsp ground cumin

For quesadillas:

• 12 oz boneless, skinless chicken breast, cut into thin strips
• 4 (10-inch) whole-wheat tortillas
• ¼ tsp salt
• ½ tsp chili sauce
• 2 oz pepper jack cheese, shredded (about ½ C)
• 1 Tbsp pine nuts, toasted (optional)
• Cooking spray

Method

1. Preheat oven broiler on high temperature, with the rack 3 inches from heat source.
2. For salsa, combine all ingredients and toss well.  Chill in refrigerator for at least 15 minutes (Salsa can be made up to 1 day in advance and refrigerated.)
3. Cut chicken into thin strips, and place them on a baking sheet coated with cooking spray.  Broil for 8 – 10 minutes.
4. To assemble the quesadillas, place four whole wheat tortillas on the countertop or table. Top each with one-quarter of the sliced cooked chicken, salt, chili sauce, cheese and pine nuts (optional).
5. Fold tortillas in half to close, and carefully transfer each to a baking sheet lined with parchment or wax paper.
6. Bake quesadillas at 350 ºF for 5 – 10 minutes or until the cheese is melted.
7. Serve one quesadilla with ½ cup salsa on the side.

Tip:  Delicious with a side of fresh grilled corn-on-the-cob.

Yield: 4 servings
Serving size: 1 quesadilla, ½ C salsa

Each serving provides:  calories 339,  total fat 11g, saturated fat 3g, cholesterol 62mg, sodium 453mg, total fiber 4g, protein 26g, carbohydrates 32g, potassium 454mg