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  • 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.

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