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23 deliciously healthy dinners chicken quesadillas with red and green salsa Prep time: 30 minutes Cook time: 10 minutes this delicious finger food can be served as an appetizer or main-dish meal For salsa: 4 medium tomatoes, rinsed and diced (about 2 C) ½ C red onion, diced 1 medium Jalapeno chili pepper, rinsed and split lengthwise— remove seeds and white membrane, and mince (about 2 Tbsp); for less spice, use a green bell pepper 2 Tbsp lime juice (or about 4 limes) 2 Tbsp fresh cilantro, rinsed, dried, and chopped (or substitute 2 tsp dried coriander) 1 tsp ground cumin For quesadillas: 12 oz boneless, skinless chicken breast, cut into thin strips 4 (10-inch) whole-wheat tortillas ¼ tsp salt ½ tsp chili sauce 2 oz pepper jack cheese, shredded (about ½ C) 1 Tbsp pine nuts, toasted (optional) Cooking spray 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. Tip: Delicious with a side of fresh grilled corn-on-the-cob. yield: 4 servings serving size: 1 quesadilla, ½ C salsa each serving provides: calories 339 total fat 11 g saturated fat 3 g cholesterol 62 mg sodium 453 mg total fiber 4 g protein 26 g carbohydrates 32 g potassium 454 mg main dishes poultry