Chicken Quesadillas with Fruit Salsa and Avocado Cream

Name: Chicken Quesadillas with Fruit Salsa and Avocado Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 315 milliliters shredded carrot; 6 servings Avocado Cream; 8 8-inchs (8-inch) fat-free flour tortillas; 118 milliliters fresh cilantro leaves; 237 milliliters thinly sliced green onions; 113 grams cup shredded Monterey Jack cheese with jalapeño peppers, divided; 473 milliliters chopped ready-to-eat roasted skinned, boned chicken breasts (such as Tyson; about 2 breasts); 6 servings Fruit Salsa

The recipe Chicken Quesadillas with Fruit Salsan and Avocado Cream could satisfy your Mexican craving in around 45 minutes. This vegetarian recipe serves 6. One serving contains 421 calories, 14g of protein, and 16g of fat. Only a few people really liked this hor d'oeuvre. A mixture of monterey jack cheese, green onions, cilantro leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the cream you could follow this main course with the Blueberry Ice Cream as a dessert.

Instructions

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add shredded carrot and onions; saut 5 minutes or until tender.

Ingredients you will need

Carrot

Onion

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.

Ingredients you will need

Fresh Cilantro

Cheese

Tortilla

Whole Chicken

Carrot

Place skillet coated with cooking spray over medium heat until hot.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

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.

Ingredients you will need

Avocado

Cream

Fruit

Salsa

Equipment

Frying Pan

Ingredients

Servings:

315milliliters

shredded carrot 6servings

Avocado Cream 88-inchs

(8-inch) fat-free flour tortillas 118milliliters

fresh cilantro leaves 237milliliters

thinly sliced green onions 113grams

cup shredded Monterey Jack cheese with jalapeño peppers, divided 473milliliters

chopped ready-to-eat roasted skinned, boned chicken breasts (such as Tyson; about 2 breasts)6servings

Fruit Salsa

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.