Today I share a dish of chicken called CHICKEN QUESADILLAS WITH RED AND GREEN SALSA. You will love
this. It only takes 30 munities to prepare. This dish is really delicious but
also healthy. Make this in your home and enjoy with your family.
This delicious finger food can be served as an appetizer or
main-dish meal
Indigrant
4 medium tomatoes, rinsed and diced (about 2 C)
½ C red onion, diced
1 medium Jalapeno chili pepper, rinsed and split
lengthwise— removes seeds and white membrane, and minces (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
¼ tsp salt
½ tsp chili sauce
2 oz pepper jack cheese, shredded (about ½ 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 ºF for 5–10 minutes or
until the cheese is melted.
7)
Serve one quesadilla with ½ cup salsa on the
side.
Tip:
Delicious with a side of fresh grilled corn-on-the-cob.
Yield: Serving size:
4 servings 1 quesadilla, ½
C salsa
Each serving provides:
Calories 339 total fat 11 g
Saturated fat 3 g cholesterol 62 mg
Sodium 453 mg total fiber 4 g
Protein 26 g carbohydrates 32 g
