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Ingredients
- Guacamole:
- 8 corn or flour tortillas, 6 inches in diameter
- 1/4 cup medium-hot salsa
- 2 cups shredded Monterey Jack cheese, divided
- 2 cups chopped cooked chicken or turkey, cut in 1/4 inch pieces
- 1 1/2 cups chopped ripe, peeled papaya, cantaloupe or peaches, cut into 1/4 inch pieces
- 1 cup thinly sliced green onions
- Guacamole (recipe follows)
- Sour cream
- Salsa
- 2 ripe avocado, peeled, seeded and mashed
- 1 small tomato, chopped
- 1/4 cup shredded Monterey Jack cheese
- 2 tablespoons medium hot salsa
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Preparation
Step 1
Quesadillas:
Place 4 tortillas on large baking sheet. Spread each with 1 tablespoon of salsa. Sprinkle 1/2 cheese evenly over tortillas. Sprinkle chicken, fruit and green onions evenly over tortillas. Top with remaining 1 1/2 cups cheese. Top with remaining 4 tortillas, pressing lightly. Bake in 375° oven for 9-12 minutes, or until cheese is melted. Cut each tortilla into 4 wedges. Serve with guacamole, sour cream and salsa.
Guacamole:
Combine all ingredients in small bowl. Mix well.