Chicken Quesadillas With Fruit Salsa And Avocado Cream – a delicious recipe with Cooking spray, carrot, green onions, shredded Monterey Jack cheese, flour tortillas, ready-to. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
1103
kcal
Calories
16
g
Fat
167
g
Carbs
66
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Cooking spray, 1 1/3 cups shredded carrot, 1 cup thinly sliced green onions, 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeno peppers, divided, and more.
Yes, Chicken Quesadillas With Fruit Salsa And Avocado Cream falls under the Meat & Poultry category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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