Salsa

* 1 tomato, diced
* 1/2 onion, finely chopped
* 1 tbsp. lime juice
* 1 tbsp. fresh cilantro, chopped

Quesadilla

* nonstick cooking spray
* 3 oz. chicken breast, cut into bite-sized pieces
* 1/2 onion, finely chopped
* 2 cloves garlic, minced
* 2 corn tortillas (gluten-free)
* 2 oz. jalapeno Jack cheese

Procedures :
1. Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius). 2. In a small bowl, combine the tomato, half of the onion, lime juice, and cilantro. 3. Coat a skillet with nonstick cooking spray. Add chicken and saut? until cooked through and juices run clear. Remove chicken from skillet and set aside. 4. Saut? remaining half of the onion and garlic in nonstick skillet for 2 minutes. 5. In another bowl, mix chicken with half of the salsa and set aside. 6. Spray baking sheet with nonstick cooking spray and place tortilla on baking sheet. 7. Spread chicken and salsa mixture on the tortilla. 8. Spread cooked garlic and onions over chicken. 9. Sprinkle cheese evenly over onion and garlic. 10. Cover with another tortilla. 11. Bake until quesadillas are warmed through and cheese is melted, approximately 10 minutes. 12. Cut into four wedges and serve with remaining salsa.
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