Chicken Papaya Quesadillas

1. 1

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

2. 2

   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.

3. 3

   Preheat oven to 375. Place tortillas on work surface. Spread 1 tbl pesto over half of each tortilla. Sprinkle chicken and papaya over pesto, dividing equally. Sprinkle 1/2 cup cheese over chicken and papaya. Fold second half of each tortilla over cheese.

4. 4

   Melt 1 tbl butter in heavy large skillet over medium high heat. Cook quesadillas in batches until golden brown, adding more butter to skillet as necessary, about 2 minutes per side for each batch. Transfer quesadillas to heavy large baking sheet. Brush tops with red pepper chili paste.

5. 5

   Bake quesadillas until cheese melts and tortillas are crisp, about 10 minutes. Transfer quesadillas to work surface. Cut each quesadilla into 6 wedges. Arrange quesadillas on platter and serve with salsa and sour cream.

No additional tips available.