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# Chicken Quesadillas With Red and Green Salsa
- URL: https://www.foodconsumer.org/chicken_quesadillas_with_red_and_green_salsa_0227110736/
- Published: 2011-02-27T20:38:00.000Z
- Updated: 2026-09-22T15:56:58.000Z
- Description: Broiled chicken strips, pepper jack and optional pine nuts folded into whole-wheat tortillas and baked, served with a salsa of fresh tomato, red onion, jalapeno, lime and cilantro. Four servings at 339 calories, 11 grams of fat and 26 grams of protein each.
- Author: Food Consumer
- Tags: Poultry Main Dish, Recipes & Dining, #vivvo-import

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

*Recipe Source: Deliciously Healthy Dinners*

Prep time Cook time Yields Serving Size

30 minutes 10 minutes 4 servings 1 quesadilla, 1/2 C salsa

**Ingredients**

For salsa:

4 medium tomatoes, rinsed and diced (about 2 C)

1/2 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

1/4 tsp salt

1/2 tsp chili sauce

2 oz pepper jack cheese, shredded (about 1/2 C)

1 Tbsp pine nuts, toasted (optional)

Cooking spray

**Nutrition Facts** 

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

**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 1/2 cup salsa on the side. 

Tip: Delicious with a side of fresh grilled corn-on-the-cob.

*Photo & recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.*

*™Keep the Beat is a trademark of the U.S. Department of Health and Human Services.*