Chicken And Vegetable Quesadilla

• 1 ripe papaya (about 1 pound), peeled, seeded, and diced
• 2 ripe plum tomatoes, seeded and diced
• 1 1/2 teaspoons seeded, minced jalapeno
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh cilantro
• Finely grated
• 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

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.

papaya, tomatoes, red onion, fresh cilantro, lime, lime juice, flour tortillas, grated monterey, chicken, white mushroom caps, scallions, basil, sour cream

Taken from www.epicurious.com/recipes/food/views/chicken-and-vegetable-quesadilla-352889 (may not work)