Chicken Quesadillas With Red and Green Salsa
Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
Ingredients
for salsa:
For quesadillas:
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Instructions
- Preheat oven broiler on high temperature, with the rack 3 inches from heat source.
- 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.)
- Cut chicken into thin strips, and place them on a baking sheet coated with cooking spray. Broil for 8–10 minutes.
- 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).
- Fold tortillas in half to close, and carefully transfer to a baking sheet lined with parchment or wax paper.
- Bake quesadillas at 350 ºF for 5–10 minutes or until the cheese is melted.
- Serve one quesadilla with ½ cup salsa on the side.
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