Chicken Quesadillas With Red and Green Salsa

Chicken Quesadillas With Red and Green Salsa

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










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


  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 counter top 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.

Nutrition (per serving):

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.