Name: Chicken and Vegetable Quesadilla
Yield: Makes 4 servings
Ingredients: 1 ripe papaya (about 1 pound), peeled, seeded, and diced; 2 ripe plum tomatoes, seeded and diced; 1 1/2 teaspoons seeded, minced jalapeño; 1/4 cup finely chopped red onion; 2 tablespoons chopped fresh cilantro; Finely grated zest of 1 lime; 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

For this dish, I recommend using leftover chicken or a pre-roasted chicken from the supermarket.

Recipe information

Yield
Makes 4 servings

Ingredients

Salsa:

1 ripe papaya (about 1 pound), peeled, seeded, and diced

2 ripe plum tomatoes, seeded and diced

1 1/2 teaspoons seeded, minced jalapeño

1/4 cup finely chopped red onion

2 tablespoons chopped fresh cilantro

Finely grated zest of 1 lime

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

Preparation

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

Nutrition Per Serving

Per serving: 350 calories

36g carbohydrates

18g protein

15g fat

40mg cholesterol

#### Nutritional analysis provided by Other

TagsQuesadilla Papaya Fruit Plum Tomato Tomato Vegetable Lime Citrus Monterey Jack Cheese Dairy Mushroom Jalapeño Chile Main Starter Lunch Dinner Nut Free Quick Easy 30 Minutes or Less No-Cook Parade

Recipe information

Ingredients

Salsa:

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Per Serving

Recipe notes