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Chicken Quesadillas with Papaya Salsa

Serve lime-marinated chicken breasts halves with our spicy-sweet mix of papaya, nectarine, jalapeno pepper, and cilantro for a satisfying weeknight meal.

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  • Makes: 2 servings
  • Prep: 35 mins
  • Marinate: 30 mins
  • Bake: 8 mins 350°F

Chicken Quesadillas with Papaya Salsa

Rate me!
  • Makes: 2 servings
  • Prep: 35 mins
  • Marinate: 30 mins
  • Bake: 8 mins 350°F

Directions

  1. For salsa, in a bowl stir together the papaya, nectarine, hot red or jalapeno pepper, cilantro or parsley, 1 tablespoon lime juice, and 1 teaspoon honey. Cover and chill thoroughly.
  2. Meanwhile, rinse the chicken and pat dry. Cut into 1-inch pieces. Place chicken and green onions in a plastic bag set in a deep mixing bowl. For marinade, in a bowl stir together the 1/2 teaspoon lime peel, 3 tablespoons lime juice, 1 tablespoon cilantro or parsley, and 1 teaspoon honey. Pour over chicken and onions in the bag. Close bag and turn to coat well. Marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, turning bag occasionally. Drain chicken and discard marinade. Remove salsa from the refrigerator; set aside.
  3. In a medium skillet cook chicken in hot oil over medium-high heat for 3 to 4 minutes or until no pink remains, stirring constantly.
  4. On a baking sheet, layer half of each tortilla with one-fourth of salsa and half of chicken and cheese. Fold plain halves over filled halves. Bake in a 350 degree F oven 8 to 10 minutes or until golden. Top with remaining salsa. Serves 2.

From the Test Kitchen

Menu Idea:

Feature this fresh-tasting Mexican meal with nectarine slices and frozen margaritas.

Nutrition Facts (Chicken Quesadillas with Papaya Salsa)

  • Per serving:
  • 420 kcal cal.,
  • 17 g fat
  • (5 g sat. fat,
  • 66 mg chol.,
  • 326 mg sodium,
  • 43 g carb.,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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