Chicken Quesadillas with Fresh Garden Salsa
These quick and easy-to-prepare quesadillas make a great lunch or after-school snack. You'll have 2 quesadillas and about 2 cups of salsa using the recipe below; the extra salsa is great on grilled chicken or a piece of salmon.
PREP TIME: 10 minutes
COOK TIME: 10 minutes
For the quesadillas:
4 10 inch flour tortillas
6 ounces Mexican-blend or cheddar cheese, shredded
1 cup cooked chicken, chopped
Nonstick cooking spray
For the salsa:
2 medium-sized fresh tomatoes, chopped
1/2 red or sweet onion, finely chopped
2 serrano chiles or 1 jalapeño chile, seeded and minced
Juice of one lime
1/2 cup fresh chopped cilantro
Salt and pepper, to taste
Make the salsa: Combine all salsa ingredients in a non-reactive bowl, cover and refrigerate until ready to use.
Make the quesadillas: Place two tortillas on a work surface and add chicken and cheese, distributing evenly amongst the two tortillas. Cover with the remaining tortillas.
Heat a large grill pan or skillet to medium. Coat the pan with nonstick cooking spray and add quesadillas. Cook for 8-10 minutes, or until the cheese is melted and the tortillas have crisped up. Remove from heat, slice and serve with salsa on the side.