About the Recipe
this delicious finger food can be served as an appetizer or main-dish meal
Ingredients
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
Preparation
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
paper.
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.