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chicken quesadillas with
red and green salsa

Prep Time:



Cook Time:





About the Recipe

this delicious finger food can be served as an appetizer or main-dish meal


For salsa:

4 medium tomatoes, rinsed and

diced (about 2 C)

� 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

� tsp salt

� tsp chili sauce

2 oz pepper jack cheese, shredded

(about � C)

1 Tbsp pine nuts, toasted (optional)

Cooking spray


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


6 Bake quesadillas at 350 �F for 5�10 minutes or until

the cheese is melted.

7 Serve one quesadilla with � cup salsa on the side.

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