Chicken quesadillas with salsa
This versatile dish can be sliced into wedges and served as an appetizer or be the center of a full meal, complemented with rice, beans and salad.
- 4 medium tomatoes, diced
- ½ cup red onion, diced
- 1 jalapeno or 2 serrano peppers with stems removed, minced
- (For a milder salsa, substitute green bell pepper)
- 1 radish, diced
- 2 tbsp fresh lime juice (about four limes)
- 2 tbsp fresh cilantro, chopped
- 1 tsp ground cumin
- 12 oz. boneless, skinless chicken breast, shredded or cut into strips
- 4 large whole wheat or corn tortillas
- ¼ tsp salt
- ½ tsp chili or pepper sauce
- ½ cup pepper jack cheese
Preheat oven broiler on high, with the rack three inches from the heat element.
For salsa, combine ingredients and toss well. Chill for at least 15 minutes, or prepare a day ahead and chill overnight.
Place chicken strips or shredded chicken on lightly oiled baking sheet and broil until browned and fully cooked.
Top each tortilla with one-quarter of the chicken, salt, chili sauce and cheese.
Fold each tortilla in half to close, transfer to baking sheet lined with parchment paper.
Bake quesadillas at 350 degrees Fahrenheit for 5-10 minutes, or until cheese is melted.
Serve with salsa on top or side.
Source: “Deliciously healthy dinners,” Providence Health Plan.