If you're nervous about how papaya and chicken might taste together surrounded by a love bed of cheese--don't be. It's terrific, take my word for it. The papaya gives it a sweet and tropical flavor that is a little different but nothing to fear. With the chicken in there, these quesadillas are much more than just an appetizer, these are officially a Healthy Main Dish. Because I say so.

• 8 large flour tortillas
• 2 1/2 cups shredded Monterey Jack cheese
• 2 chicken breasts, grilled and thinly sliced
• 1/3 cup of red onion, finely diced
• 1 papaya, seeded and thinly sliced
• 2 T dried U-Bake Cilantro
• 1 1/2 cups of fresh spinach leaves, coarsely chopped
• Salt and pepper to taste
• Cooking spray
• Sour cream
• Salsa from U-Bake

Lay out four of the tortillas and divide the ingredients among them in this order: first the cheese, then the chicken, onion, papaya, cilantro and spinach. Sprinkle with salt and pepper and top with the remaining four quesadillas. Grill lightly in a frying pan coated with non-stick spray. After lightly browning both sides and melting the cheese, remove from pan and cut each quesadilla into quarters and top with a dollop of sour cream and 2 tablespoons of fresh tomato salsa if desired.