Chicken Quesadillas with Salsa Fresca

For a slight flavor variation in this Chicken Quesadillas with Salsa Fresca, try using spinach or sun-dried tomato tortillas. To add more spice, stir in 1/2 teaspoon of red pepper flakes to the salsa and use pepper Jack cheese instead of Monterey Jack.

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Makes: 4  servings Prep 25 mins Start to Finish 25 mins


  • 6 plum tomatoes, finely diced
  • 1/4 cup  finely chopped red onions, rinsed
  • 1 tablespoon  finely chopped, fresh flat-leaf parsley
  • 1 large garlic clove, minced
  • 1 tablespoon  fresh lime juice
  • 1/4 - 1/2 teaspoon  red-pepper flakes
  • 1/4 teaspoon  cumin
  • 1/2 teaspoon  salt
  • 1 pound  boneless, skinless chicken breast halves
  • 1/2 teaspoon  chili powder
  • 1/4 teaspoon  freshly ground pepper
  • 2 tablespoons  olive oil
  • 1/2 pound  mushrooms, thinly sliced
  • 4 10 inches  flour tortillas
  • 2 cups  grated Monterey Jack cheese (8 oz.)


Make salsa::

1. In a medium bowl, combine tomatoes, onions, parsley, garlic, lime juice, red-pepper flakes, cumin, and 1/4 teaspoon salt. Set aside.

Make Quesadillas::

2. Sprinkle both sides of chicken with chili powder, remaining salt, and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken (in 2 batches, if necessary) and cook 3 to 4 minutes per side until golden and cooked through. Transfer chicken to a cutting board and let cool 5 minutes; cut into strips and set aside.

3. Add remaining oil to the same skillet over medium heat. Cook mushrooms, stirring frequently, about 5 minutes or until they have given up their liquid. Transfer mushrooms to a bowl. Carefully wipe skillet clean with a paper towel.

4. Heat skillet over medium heat. Place a tortilla in the skillet. Sprinkle 1/2 cup of cheese and 1/4 of mushrooms over surface of tortilla and continue cooking until cheese begins to melt, about 1 minute. Add 1/4 of chicken over one half of the tortilla. Fold the tortilla in half over the chicken and continue cooking until it is crisp on both sides, about 2 to 3 minutes. Repeat with remaining tortillas, cheese, mushrooms, and chicken. Cut into wedges and serve with salsa.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)610,
  • Fat, total(g)30,
  • chol.(mg)126,
  • sat. fat(g)12,
  • carb.(g)38,
  • fiber(g)4,
  • pro.(g)47,
  • sodium(mg)943,
  • Percent Daily Values are based on a 2,000 calorie diet
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