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Nutrition Facts
Serving Size 1 (134g) Recipe makes 6 servings The following items or measurements are not included below: chicken fresh cilantro leaves
Calories 319
Calories from Fat 104		(32%)
Amount Per Serving		%DV
	Total Fat 11.6g	17%
	Saturated Fat 5.0g	25%
	Monounsaturated Fat 4.6g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 596mg		24%
Potassium 262mg		7%
Total Carbohydrate 42.1g		14%
	Dietary Fiber 3.5g	13%
	Sugars 3.0g
Protein 11.4g		22%
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Chicken Quesadillas With Fruit Salsa and Avocado Cream

Recipe #398734 | 30 min | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: GibbyLou
Nov 10, 2009

From Cooking Light July 1998. Goes with Fruit Salsa and Avocado Cream. These are a quick quesadilla to throw together. All of my family enjoys these. I usually skip the fruit salsa and avocado cream unless I am serving them to guests. I prefer serving it with sliced avocado.

SERVES 6 , 24 wedges (change servings and units)

Ingredients

1 1/3 cups carrots, shredded
1 cup green onion, thinly sliced
4 ounces monterey jack pepper cheese, shredded and divided (1 cup)
8 (8 inch) flour tortillas
2 cups chicken, can use a rotisserie chicken, just remove the skin and bones
1/2 cup fresh cilantro leaves

Directions

1
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.
2
Sprinkle 2 tablespoons shredded cheese over each of 4 tortillas, and divide carrot mixture evenly over tortillas.
3
Top each tortilla with 1/2 cup chicken, 2 tablespoons cilantro leaves, and 2 tablespoons cheese, and top with a tortilla.
4
Place skillet coated with cooking spray over medium heat until hot. Add 1 quesadilla, and cook 2 minutes on each side or until quesadilla is browned. Repeat with the remaining quesadillas.
5
Cut each quesadilla into 6 wedges. Arrange 4 quesadilla wedges on each of 6 plates. Top each serving with 2/3 cup Fruit Salsa and about 3 tablespoons Avocado Cream.