“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.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare the salsa. Gently fold together all the salsa ingredients in a bowl. Refrigerate, covered, until ready to use, up to 4 hours.
  2. 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.
  3. Place a second tortilla over each, creating a sandwich, or quesadilla.
  4. 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.
  5. Cut each quesadilla into quarters. Top with salsa.

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