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Chicken and Vegetable Quesadilla

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Makes: 4 servings adjust
Homemade salsa recipe included!

Directions

Ingredients

  • 1 Papaya, peeled, seeded, and diced
  • 2 Plum Tomatoes (Italian), seeded and diced
  • 1 12 teaspoons Jalapeno Pepper, seeded and minced
  • 14 cup Red Onion, finely chopped
  • 2 tablespoons Fresh Cilantro, chopped
  • 14 Fresh Squeezed Lime Juice
  • 1 Lime Zest, finely grated

Step 1

Prepare the salsa. Gently fold together all the salsa ingredients in a bowl. Refrigerate, covered, until ready to use, up to 4 hours.

Ingredients

  • 4 Flour Tortillas, (7 1/2 inch diameter)
  • 1 Monterey Jack Cheese
  • 2 Scallions, sliced
  • 14 cup Fresh Basil, loosely packed, slivered
  • 4 Fresh Whole White Mushrooms, the caps, thinly sliced
  • 12 Cooked Chicken, shredded
  • 2 tablespoons Sour Cream

Step 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 the remaining cheese.
 

Step 3

Place a second tortilla over each, creating a sandwich, or quesadilla.
 

Step 4

Heat a non-stick 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

Cut each quesadilla into quarters. Top with salsa.
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