Cantaloupe Kiwi Salsa & Chicken Quesadillas

Lately I've been craving varieties of Mexican, Cuban, and other Latin American savory dishes.  Since it's high time for summertime fruit, I decided to make an easy favorite--chicken quesadillas--with a melon-infused salsa.  These quesadillas are filled with paprika-spiced pulled chicken and queso, then topped with a salsa made with fresh cantaloupe, kiwi, poblano peppers (with a bit of jalapeno thrown in), ripe avocado, and coarsely chopped cilantro.

This song may seem like too obvious a choice (and I reserve the right to pair another of their songs with a different dish quite soon!), but here's the Felice Brothers' "Run Chicken Run". . . . enjoy!

The Quesadilla:

--3 boneless, skinless chicken breasts

--1 tbsp. paprika

--1-2 tsp. salt

--1-2 tsp. pepper

--2 tbsp. olive oil

--8 medium-sized flour tortillas

--2 cups queso

In a saucepan, heat olive oil over medium heeat.  Brown chicken breasts on both sides until cooked through, approx. 5-6 minutes per side.  Remove from heat, pull apart, and place in bowl.  Season pulled chicken with paprika, salt, and pepper.

In the saucepan in which you cooked the chicken, place one flour tortilla down and top with a handful of pulled chicken.  Sprinkle generously with queso.  Top with a second flour tortilla, and fry over medium heat until bottom tortilla is crispy.  Flip and crisp the "top" tortilla.  Repeat for remaining tortillas, chicken, and queso.

The Salsa:

--1/2 large ripe cantaloupe, coarsely chopped

--2 ripe avocados, chopped

--1 kiwi, chopped

--1/2 poblano pepper, seeds removed and chopped finely

--1/2 jalapeno pepper, seeds removed and chopped finely

--1 c. fresh cilantro, chopped coarsely (or to taste preference)

--1 tbsp. salt

Mix ingredients in a large bowl.

Serve quesadillas with a lotta salsa and a scoop (or two) of sour cream.