fresh cilantro, rinsed, dried, and chopped (or substitute 2 tsp dried coriander)

Chicken Quesadillas With Red and Green Salsa

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

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Chicken Quesadillas With Red and Green Salsa
Instructions
  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 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. 
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