Chicken and Vegetable Quesadilla

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: 40 mins
• 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

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.