Spicy Grilled Quesadillas
8 flour tortilla (8-inch)
2 cups shredded Cheddar cheese (about 8 ounces)
1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Restaurant Style Salsa
1 cup diced cooked chicken
4 green onion, chopped (about 1/2 cup)
1 container (8 ounces) sour cream
1. Top each of 4 tortillas with 1/2 cup cheese, 1/4 cup salsa, 1/4 cup chicken and 2 tablespoons green onions. Brush the edges of the tortillas with water. Top with the remaining tortillas and press the edges to seal.
2. Lightly oil the grill rack and heat the grill to medium. Brush the tops of the quesadillas with the oil. Place the quesadillas oil-side down on the grill rack. Brush the other side of the quesadillas with the oil. Grill for 5 minutes or until the cheese is melted, turning the quesadillas over once halfway through the grilling time. Remove the quesadillas from the grill and let stand for 2 minutes.
3. Cut each quesadilla into 4 wedges. Serve with the remaining salsa and the sour cream.
Recipe Note: Quesadillas are an easy way to turn leftover meat and shredded cheese into a whole new meal. You can even combine different varieties of shredded cheese to make the 2 cups needed in this recipe.
Serving Suggestion: Serve with Spanish-style rice and fresh carrot sticks. For dessert, serve fresh apple slices with caramel sauce.
Total Fat 38g
Saturated Fat 19g
Total Carbohydrate 59g
Dietary Fiber 6g