Ingredients :
For salsa:
½ Cup red onion, diced
½ Cup red onion, diced
4 medium tomatoes, rinsed and
diced about 2 Cup
1 medium Jalapeno chili pepper, rinsed
and split lengthwise
remove seeds and
white membrane, and mince about
2 tablespoon: for less spice, use a
green bell pepper
2 tablespoon fresh cilantro, rinsed, dried,
INSTRUCTIONS:
and chopped or substitute 2 teaspoon
dried coriander
2 tablespoon lime juice or about 4 limes
1teaspoon ground cumin
For quesadillas:
4 "10inch" whole-wheat tortillas
12 ounce boneless, skinless chicken
breast, cut into thin strips
¼ teaspoon salt
½ teaspoon chili sauce
1 tablespoon pine nuts, toasted "optional"
2 ounce pepper jack cheese, shredded
about ½ Cup
INSTRUCTIONS:
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 each 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.
