1 rotisserie pre-roasted chicken, all meat cut into 2” – 3” strips
3 TBSP fresh basil, coarsely chopped
1/2 tsp dried thyme
1 tsp lime juice
1/4 tsp black pepper
1/2 cup onion, chopped
1 large tomato, chopped
1 Serrano chili pepper, seeded and minced
1/3 cup cilantro leaves, chopped
1 TBSP lime juice
1/4 tsp salt
4 flour tortillas (10” size)
1/2 cup sour cream
1/2 cup grated mozzarella cheese
In medium bowl, combine strips of chicken, basil, thyme, lime juice and black pepper. Set aside for 10 – 15 minutes.
In medium bowl, make salsa by combining onion, tomato, chili pepper, cilantro, lime juice and salt. Toss gently and set aside.
Place one tortilla in heavy nonstick skillet over medium low heat. Place half of chicken mixture on tortilla. Top with one quarter of the salsa, a tablespoon of sour cream and half of the grated cheese. Place another tortilla on top. Cook quesadilla on both sides, about 3 – 4 minutes per side, until cheese is melted and tortilla is slightly crisp. Remove from heat and let cool slightly. Cut into eighths. Top each piece with dab of salsa.
Repeat with remaining tortillas and other ingredients.