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Epicurious

Chicken and Vegetable Quesadilla

4.6

(6)

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

  1. 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
TagsQuesadillaPapayaFruitPlum TomatoTomatoVegetableLimeCitrusMonterey JackCheeseDairyMushroomJalapeñoChileMainStarterLunchDinnerNut FreeQuickEasy30 Minutes or LessNo-CookParade
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