Chicken Quesadillas with Fruit Salsa and Avocado Cream

Chicken Quesadillas with Fruit Salsa and Avocado Cream
Photo by Oxmoor House

Ingredients

  • Cooking spray
  • 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided
  • 1 cup thinly sliced green onions
  • 8 (8-inch) fat-free flour tortillas
  • 1 1/3 cups shredded carrot
  • Fruit Salsa
  • Avocado Cream
  • + 11 more ingredients
    • Fruit Salsa
    • 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided
    • ½ cup fresh cilantro leaves
    • Avocado Cream
    • Cooking spray
    • 1 cup thinly sliced green onions
    • 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)
    • ½ cup fresh cilantro leaves
    • 8 (8-inch) fat-free flour tortillas
    • 1 1/3 cups shredded carrot

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...

View full recipe at My Recipes

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