Sunday, May 20, 2018
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Quesadilla with Fajita Chicken & Corn Salsa

4 10-inch flour tortillas

2 cups cooked fajita flavored chicken, diced

4 ounces pepper jack cheese

4 ounces shredded cheddar cheese

1 cup of black bean and corn salsa (see recipe above)

Sour cream

In small skillet, combine chicken and salsa. Saute for about 3 minutes to heat through.

In large skillet sprayed with cooking spray, heat one tortilla. Place heated chicken and salsa mix onto tortilla, leaving about -inch uncovered at the edge of tortilla. Sprinkle with cheese and place another tortilla on top. When the bottom tortilla becomes crisp, flip entire creation upside-down to allow uncooked tortilla to be on the bottom of the skillet. When the bottom tortilla has become crisp, gently slide the quesadilla onto a cutting board. Use a pizza cutter to cut in eight wedges. Repeat with remaining flour tortillas.

Serve with remaining salsa and sour cream.

Yield: 2 quesadillas or 16 wedges (4 servings)

Source: Pam Weirauch

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