Chicken and Papaya Quesadillas
Prep Time: 10
Cook Time: 12
Serves: Makes: 16 appetizers
Ingredients
- 8 (6-inch) corn or flour tortillas
- 1/4 cup salsa
- 2 cups (8 oz.) Sargento® Fancy Shredded Colby-Jack Cheese, divided
- 1 cup thinly sliced green onions
- 1-1/2 cups (1/4-inch pieces) ripe, peeled papaya, cantaloupe or peaches
- 2 cups 1/4-inch pieces cooked chicken or turkey
- Guacamole, prepared or homemade (recipe follows)
- Sour cream or light sour cream
- Salsa
Guacamole:
- 1 ripe avocado, peeled, seeded and mashed
- 3/4 cup (1 small) chopped tomato
- 1/4 cup (1 oz.) Sargento® Fancy Shredded Colby-Jack Cheese
- 2 Tbsp. salsa
- 1 Tbsp. lemon juice
- 1/4 tsp. salt
Directions
Place 4 tortillas on large baking sheet. Spread each with 1 tablespoon salsa. Sprinkle cheese, green onions, papaya and chicken evenly over tortillas. Top with remaining cheese. Top with remaining 4 tortillas, pressing lightly.
Bake in preheated 375°F oven 12 minutes or until cheese is melted. Cut each tortilla into 4 wedges. Serve with guacamole, sour cream and salsa.
For guacamole, combine all ingredients in small bowl.