Chicken Quesadillas with Fruit Salsa and Avocado Cream

Photo by Oxmoor House
Ingredients
- 1 1/3 cups shredded carrot
- 8 (8-inch) fat-free flour tortillas
- ½ cup fresh cilantro leaves
- 2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (such as Tyson; about 2 breasts)
- 2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (such as Tyson; about 2 breasts)
- Cooking spray
- 1 cup thinly sliced green onions
- + 11 more ingredients
-
- Cooking spray
- Avocado Cream
- ½ cup fresh cilantro leaves
- 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided
- Fruit Salsa
- Avocado Cream
- Fruit Salsa
- 1 1/3 cups shredded carrot
- 8 (8-inch) fat-free flour tortillas
- 1 cup thinly sliced green onions
- 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided
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 c...
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