Chicken Quesadillas with Fruit Salsa and Avocado Cream

Chicken Quesadillas with Fruit Salsa and Avocado Cream
Chicken Quesadillas with Fruit Salsa and Avocado Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Cooking spray

  • 1 1/3

    cups shredded carrot

  • 1

    cup thinly sliced green onions

  • 1

    cup (4 ounces) shredded Monterey Jack cheese with jalapeño 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

  • Fruit Salsa (recipe follows)

  • Avocado Cream (recipe follows)

  • FRUIT SALSA

  • 2

    cups coarsely chopped peeled ripe papaya or mango (about 1 large)

  • 1 1/2

    cups coarsely chopped peeled kiwifruit (about 3 kiwifruit)

  • 3/4

    cup fresh corn kernels (about 1 ear)

  • 1/2

    cup chopped red onion

  • 1/2

    cup minced fresh cilantro

  • 3

    tablespoons fresh lime juice

  • 1

    tablespoon minced seeded jalapeño pepper

  • 1/4

    teaspoon salt

  • AVOCADO CREAM

  • 1

    peeled medium avocado pitted and cut into chunks

  • 1/2

    cup fat-free sour cream

  • 2

    tablespoons fresh lime juice

  • 3

    tablespoons minced fresh cilantro

Directions

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shredded carrot and onions; sauté 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. ___________________ To Make Fruit Salsa: Combine all ingredients in a small bowl; cover and chill. Yield: 4 cups To Make Avocado Cream: Place first three ingredients into a blender, process until smooth. Spoon puréed mixture into a small bowl, stir in cilantro. Cover and chill. Yield: 1 1/3 cups

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