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

　　

Ingredients

Makes 4 servings

　　

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

　　

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