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
INSTRUCTIONS
Preheat oven broiler on high temperature, with the rack 3 inches from heat source.
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.)
Cut chicken into thin strips, and place them on a baking sheet coated with cooking spray. Broil for 8–10 minutes.
To assemble the quesadillas, place four whole-wheat tortillas on the counter top or table. Top each with one-quarter of the sliced cooked chicken, salt, chili sauce, cheese, and pine nuts (optional).
Fold tortillas in half to close, and carefully transfer to a baking sheet lined with parchment or wax paper.
Bake quesadillas at 350 ºF for 5–10 minutes or until the cheese is melted.
Serve one quesadilla with ½ cup salsa on the side.
Tip: Delicious with a side of fresh grilled corn-on-the-cob.
Nutrition (per serving):
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.