Chicken & chili quesadillas with fresh tomato salsa^
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Shredded cheddar cheese |
| 1 | cup | Shredded Montery Jack |
| Cheese | ||
| ½ | cup | Chopped red sweet peper |
| ½ | cup | Chopped green sweet pepper |
| 3 | Green onions, chopped | |
| 2 | tablespoons | Snipped fresh cilantro |
| 1 | cup | Chopped cooked chicken |
| 8 | (6\") flour tortillas | |
| Sour cream | ||
| 5 | Ripe plum tomatoes, chopped | |
| 3 | Green onions, chopped | |
| ½ | small | Red onion, chopped |
| ¼ | cup | Snipped fresh cilantro |
| 1 | clove | Garlic, minced |
| 1 | small | Jalapeno pepper, seeded and |
| Finely chopped | ||
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
FRESH TOMATO SALSA
Combine cheeses, peppers, green onions, cilantro and chicken. Place four of the tortillas on an ungreased cookie sheet. Spread about 1 cup filling on each, top with remaining tortillas and press together lightly.
Bake at 375F. 12-15 minutes or until golden brown and cheese is melted. Cut into quarters to serve. Serve with sour cream and salsa.
SALSA: Combine all ingredients and chill at least 1 hour before serving. Store any remaining slasa up to 2 days. Makes 2 cups.
BH&G Holiday Appetizers 1994 Carolyn Shaw 6-95 Submitted By CAROLYN SHAW On 07-26-95