Ingredients Jump to Instructions ↓

  1. 1 1/3 cups shredded carrot

  2. 1 cup thinly sliced green onions

  3. 1 cup shredded monterey jack cheese with -- (4 ounces) jalapeno peppers -- divided

  4. 8 fat-free flour tortillas -- (8-inch)

  5. 2 cups chopped ready-to-eat roasted skinned -- boned chicken breasts -- (such as tyson, -- about 2 breasts)

  6. 1/2 cup fresh cilantro leaves fruit salsa avocado cream

Instructions Jump to Ingredients ↑

  1. Preparation : 1. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shredded carrot and onions; saute 5 minutes or until tender. Sprinkle 2 tablespoons shredded cheese over each of 4 tortillas, and divide carrot mixture evenly over tortillas. Top each tortilla with 1/2 cup chicken, 2 tablespoons cilantro leaves, and 2 tablespoons cheese, and top with a tortilla.

  2. 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. 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.


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