Chicken Quesadillas with Salsa Fresca

Makes: 4 servings

Prep: 25 mins
Start to Finish: 25 mins

Ingredients

Salsa:
6 plum tomatoes, finely diced
1/4 cup finely chopped red onions, rinsed
1 tablespoon finely chopped, fresh flat-leaf parsley
1 large garlic clove, minced
1 tablespoon fresh lime juice
1/4 - 1/2 teaspoon red-pepper flakes
1/4 teaspoon cumin
1/2 teaspoon salt
Quesadillas:
1 pound boneless, skinless chicken breast halves
1/2 teaspoon chili powder
1/4 teaspoon freshly ground pepper
2 tablespoons olive oil
1/2 pound mushrooms, thinly sliced
4 10 inches flour tortillas
2 cups grated Monterey Jack cheese (8 oz.)

Directions

1. Make salsa: In a medium bowl, combine tomatoes, onions, parsley, garlic, lime juice, red-pepper flakes, cumin, and 1/4 teaspoon salt. Set aside.

2. Make Quesadillas: Sprinkle both sides of chicken with chili powder, remaining salt, and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken (in 2 batches, if necessary) and cook 3 to 4 minutes per side until golden and cooked through. Transfer chicken to a cutting board and let cool 5 minutes; cut into strips and set aside.

3. Add remaining oil to the same skillet over medium heat. Cook mushrooms, stirring frequently, about 5 minutes or until they have given up their liquid. Transfer mushrooms to a bowl. Carefully wipe skillet clean with a paper towel.

4. Heat skillet over medium heat. Place a tortilla in the skillet. Sprinkle 1/2 cup of cheese and 1/4 of mushrooms over surface of tortilla and continue cooking until cheese begins to melt, about 1 minute. Add 1/4 of chicken over one half of the tortilla. Fold the tortilla in half over the chicken and continue cooking until it is crisp on both sides, about 2 to 3 minutes. Repeat with remaining tortillas, cheese, mushrooms, and chicken. Cut into wedges and serve with salsa.