El Torito Chicken Quesadillas With Fresh Fruit Salsa
[i]Chicken quesadillas designed for fat- and calorie-conscious diners. Flour tortillas are filled with reduced-fat cheese, diced cooked chicken breast, Fresh Fruit Salsa and green chiles, then pan-fried in a little oil (or cooking spray).
Serve with the remaining salsa, a refreshing mixture of chopped fresh oranges, chopped pineapple, diced cantaloupe or other melon, red peppers, green onions and a few seasonings. (This salsa is so good, you might enjoy it another time on grilled chicken breasts or fish or simply as a salsa for dipping chips.) [/i]
4 (8-inch) flour tortillas
1 to 1 1/3 cups shredded reduced-fat Jack cheese
1 to 1 1/3 cups diced, grilled chicken (2 small or 1 large chicken breast halves), seasoned with salt and garlic pepper
Fresh Fruit Salsa (recipe follows), use 1 cup in tortillas and serve remainder with the cooked tortillas
4 tablespoons diced green chiles
Place tortillas on a flat surface. Sprinkle 1/2 of EACH tortilla with 1/4 to 1/3 cup cheese, then 1/4 to 1/3 cup chicken. Then top each with 2 tablespoons Fresh Fruit Salsa and 1 tablespoon green chiles. Fold over other tortilla half to cover mixture.
In a large skillet, heat a small amount of oil. Add 1 or 2 filled folded tortillas to skillet and cook on each side until golden. Repeat with remaining filled tortillas. Cut each quesadilla into 3 wedges. Serve with remaining Fresh Fruit Salsa. Makes 2 to 4 servings.
Fresh Fruit Salsa
1 cup chopped fresh oranges
1 cup d rained canned chopped pineapple pieces (use chunks and cut into smaller pieces)
1/2 cup diced melon (cantaloupe OR other of choice)
3 tablespoons finely diced red bell pepper
1/4 cup finely chopped green onions
1 1/2 to 2 tablespoons minced fresh cilantro (optional)
3 tablespoons diced green chiles
Seasoned salt and pepper to taste
1 tablespoon EACH orange and pineapple juice (optional)
In a glass bowl, combine all ingredients. Mix well. Refrigerate until serving time. Makes about 2 1/2 cups
Source: Restaurant Replicas column, Los Angeles Daily News, 1996