Chicken Quesadillas With Red and Green Salsa

• 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

Directions

• 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.