Chicken Quesadillas With Fruit Salsa And Avocado Cream

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Cooking spray

1 1/3 cups shredded carrot

1 cup thinly sliced green onions

1 cup (4 ounces) shredded Monterey Jack cheese with jalapeƱo peppers, divided

8 (8-inch) fat-free flour tortillas

2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (such as Tyson; about 2 breasts)

1/2 cup fresh cilantro leaves

Fruit Salsa

Avocado Cream

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