Chicken and Vegetable Quesadilla |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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 |
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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