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. 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.
