Recipe Source: Deliciously Healthy Dinners
||1 quesadilla, ½ C 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
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)
Preheat oven broiler on high temperature, with the rack 3 inches from heat source.
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.)
Cut chicken into thin strips, and place them on a baking sheet coated with cooking spray. Broil for 8–10 minutes.
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).
Fold tortillas in half to close, and carefully transfer to a baking sheet lined with parchment or wax paper.
Bake quesadillas at 350 ºF for 5–10 minutes or until the cheese is melted.
Serve one quesadilla with ½ cup salsa on the side.
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.