Chicken Papaya Quesadillas

• 1 tbl olive oil
• 2 skinless boneless chicken breast halves, cut into 1" strips
• 1 tsp paprika
• 1/8 tsp cayenne pepper
• 1 7oz jar roasted red peppers, drained
• 3/4 tsp chopped canned chipotle chiles in adobo sauce
• 4 9-10" flour tortillas
• 4 tbls purchased pesto
• 1 10 oz papaya, seeded, peeled, cut into thin strips
• 2 cups grated Monterrey Jack Cheese
• 2 tbl butter
• Purchased salsa
• sour cream

1. Heat oil in large skillet over medium-high heat. Sprinkle chicken with paprika and cayenne pepper. Season with salt and pepper. Add chicken to skillet and saute until cooked through, about 6 minutes. Transfer chicken to plate and cool completely. Shred chicken.
2. Puree red peppers and chipotle chilies in porcessor until smooth. Transfer mixture to small bowl. Chicken and red pepper chili paste can be prepared 1 day ahead. Cover separtely and refrigerate.
3. Preheat oven to 375. Place tortillas on work surface. Spread 1 tbl pesto over half of each tortilla. Sprinkle chicken and papaya over pesto, dividing equally. Sprinkle 1/2 cup cheese over chicken and papaya. Fold second half of each tortilla over cheese.
4. Melt 1 tbl butter in heavy large skillet over medium high heat. Cook quesadillas in batches until golden brown, adding more butter to skillet as necessary, about 2 minutes per side for each batch. Transfer quesadillas to heavy large baking sheet. Brush tops with red pepper chili paste.
5. Bake quesadillas until cheese melts and tortillas are crisp, about 10 minutes. Transfer quesadillas to work surface. Cut each quesadilla into 6 wedges. Arrange quesadillas on platter and serve with salsa and sour cream.

olive oil, chicken breast halves, paprika, cayenne pepper, red peppers, flour tortillas, pesto, papaya, grated monterrey jack cheese, butter, salsa, sour cream

Taken from www.epicurious.com/recipes/member/views/chicken-papaya-quesadillas-50025770 (may not work)