LiveWell Blog

Chicken Quesadillas with Red and Green Salsa


Makes 4 Servings


For salsa:

  • 4 medium tomatoes, rinsed and diced (about 2 cup)
  • 1⁄2 cup red onion
  • 1 diced medium Jalapeno chili pepper rinsed and split lengthwise – remove seeds and white membrane, and mince (about 2 tablespoon)
  • 2 tablespoon lime juice (or about 4 limes)
  • 2 tablespoon fresh cilantro, rinsed, dried, and chopped (or substitute 2 teaspoons dried coriander)
  • 1 teaspoon ground cumin

For quesadillas:

  • 12 oz boneless, skinless chicken breast, cut into thin strips
  • 4 (10-inch) whole wheat tortillas
  • 1⁄4 teaspoon salt
  • 1⁄2 teaspoon chili sauce
  • ½ cup pepper jack cheese, shredded (about 2oz)
  • 1 tablespoon pine nuts, toasted
  • Cooking spray (optional)


  1. Preheat oven broiler on high temperature, with the rack 3 inches from heat source.
  2. For the 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.
  5. Top each with one-quarter of the sliced cooked chicken, salt, chili sauce, cheese, and pine nuts (optional).
  6. Fold tortillas in half to close, and carefully transfer each to a baking sheet lined with parchment or wax paper.
  7. Bake quesadillas at 350°F for 5–10 minutes or until the cheese is melted.
  8. Serve one quesadilla with 1⁄2 cup salsa on the side.

Nutritional Information (Per Serving)

  • Calories 339
  • Total Fat 11g
  • Saturated Fat 3g
  • Cholesterol 62mg
  • Sodium 453mg
  • Total Fiber 4g
  • Protein 26g
  • Carbohydrates 32g
  • Potassium 454mg

Recipe Courtesy of:

Wayne Physicians

Wayne Health Physicians is a multi-specialty group established by Wayne Memorial Hospital. View Website