Chicken Quesadillas with Fruit Salsa and Avocado Cream

By Lv2Cook

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

Details

Servings 4

Preparation

Step 1

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.
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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