Chicken and Vegetable Quesadilla

Name: Chicken and Vegetable Quesadilla
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 ripe papaya, peeled, seeded, and diced (about 1 lb.); 2 ripe plum tomatoes, seeded and diced; 1/4 cup finely chopped red onion; 2 tablespoons chopped fresh cilantro; 1 finely grated lime, zest of; 1/4 cup fresh lime juice; 4 flour tortillas (7 1/2-inch diameter); 4 ounces about 1 cup grated monterey jack cheese; 1/2 cup shredded cooked chicken; 4 small white mushroom caps, thinly sliced; 2 scallions, including 3 inches of green, sliced thin on a diagonal; 1/4 cup loosely packed basil leaves, slivered; 2 tablespoons sour cream

Submitted by Thea

"Another yummy recipe from Parade Magazine. For this dish, I recommend using leftover chicken or a pre-roasted chicken from the supermarket. Cooking and Prep time do not include refrigeration time for salsa."

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Ready In:: 40mins
Ingredients:: 13
Serves:: 4

ingredients

Salsa
1 ripe papaya, peeled, seeded, and diced (about 1 lb.)
2 ripe plum tomatoes, seeded and diced
¹⁄₄ cup finely chopped red onion
2 tablespoons chopped fresh cilantro
1 finely grated lime, zest of
¹⁄₄ cup fresh lime juice
To Prepare
4 flour tortillas (7 1/2-inch diameter)
4 ounces about 1 cup grated monterey jack cheese
¹⁄₂ cup shredded cooked chicken
4 small white mushroom caps, thinly sliced
2 scallions, including 3 inches of green, sliced thin on a diagonal
¹⁄₄ cup loosely packed basil leaves, slivered
2 tablespoons sour cream

directions

Prepare the salsa. Gently fold together all the salsa ingredients in a bowl. Refrigerate, covered, until ready to use, up to 4 hours.
Sprinkle 2 tortillas evenly with half of the cheese. Scatter the chicken, mushrooms, scallions, and basil equally over the cheese. Dot both with sour cream. Sprinkle with the remaining cheese.
Place a second tortilla over each, creating a sandwich, or quesadilla.
Heat a nonstick dry skillet over medium heat. Place a quesadilla in the skillet and cook, turning once, until tortilla browns slightly, 3 to 4 minutes per side. Remove to a low oven to keep warm. Repeat.
Cut each quesadilla into quarters. Top with salsa.