TGIF...Quesadilla de pollo y tortilla Papaya

Why wait until the next Cinco De Mayo to have a fiesta!

This is the perfect recipe to make it a Mexican food night with family and friends on a nice sunny day.  Indulge in this chicken and papaya quesadilla with a dab of sour cream infused wasabi salsa. 

Trust me, this isn't your average, everyday quesadilla! You'll love this recipe! It's great for dinners outside on the patio and impressive when serving to family and friends during little dinner get-togethers!

Goes great with dill spanish rice as a side dish.

INGREDIENTS

1 tbl olive oil
2 skinless boneless chicken breast halves, cut into 1" strips
1 tsp paprika
1/8 tsp cayenne pepper

1 whole tomato
1/2 onion
1 7oz jar roasted red peppers, drained
3/4 tsp chopped canned chipotle chiles in adobo sauce

8 6-8" corn tortillas
4 tbls purchased pesto

1 10 oz papaya, seeded, peeled, cut into thin strips

2 cups grated Monterrey Jack Cheese

2 tbl butter

sour cream

wasabi


PREPARATION

Heat oil in large skillet over medium-high heat. Sprinkle chicken with paprika and cayenne pepper. Season with salt and pepper. Add chicken, tomatos and onions to skillet and saute until cooked through, about 6 minutes. Transfer chicken, tomatos and onions to plate and cool completely.

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.

Melt 1 tbl butter in heavy large skillet over medium high heat.  Place tortilla in skillet. Spread 1/4 cup cheese over one full tortilla. Sprinkle chicken, tomatos, onions and papaya over cheese, dividing equally. Sprinkle another 1/4 cup cheese over chicken and papaya. On second tortilla spread 2 tbl presto over it before placing on top of the chicken,, papaya and cheese mix.  Before flipping.

Cook quesadillas until golden brown, adding more butter to skillet as necessary, about 2 minutes per side for each.