Skip to content past banner and navigation links
U.S. flag

An official website of the United States government

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.

Chicken Quesadillas With Red and Green Salsa

This delicious finger food can be served as an appetizer or main-dish meal

Recipe Source: Deliciously Healthy Dinners


For salsa:

4 medium tomatoes, rinsed and diced (about 2 C)
½ 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 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

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
Potassium 454 mg


  • 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 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.

Keep the Beat is a trademark of the U.S. Department of Health and Human Services.