For this dish, I recommend using leftover chicken or a pre-roasted chicken from the supermarket.
Recipe information
Yield
Makes 4 servings
Ingredients
Salsa:
1
2
1
1
2
1
4
4
1
4
2
1
2
Need to make a substitution?
Preparation
Step 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.
Step 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.
Step 3
3. Place a second tortilla over each, creating a sandwich, or quesadilla.
Step 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.
Step 5
5. Cut each quesadilla into quarters. Top with salsa.