Chicken and Vegetable Quesadilla |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For this dish, I recommend using leftover chicken or a pre-roasted chicken from the supermarket. 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 |
Directions:
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.
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.
3. 3. Place a second tortilla over each, creating a sandwich, or quesadilla.
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.
5. 5. Cut each quesadilla into quarters. Top with salsa.
6. Per serving: 350 calories, 36g carbohydrates,18g protein, 15g fat, 40mg cholesterol Nutritional analysis provided by Other
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