Spicy Grilled Quesadillas
Serving Size / Yield
- 8 (8-inch) flour tortillas
- 8 oz. shredded cheddar cheese (about 2 C.)
- 1 jar (16 oz.) Pace® Chunky Salsa
- 1 C. diced cooked chicken
- 4 med. green onions, chopped (about 1/2 C.)
- vegetable oil
- 1 container (8 oz.) sour cream
Top each of 4 tortillas with 1/2 C. cheese, 1/4 C. salsa, 1/4 C. chicken and 2 Tbs. green onions. Brush the edges of the tortillas with water. Top with the remaining tortillas and press the edges to seal.
Lightly oil the grill rack and heat the grill to medium. Brush the tops of the quesadillas with oil. Place the quesadillas oil-side down on the grill rack. Brush the other side of the quesadillas with oil. Grill the quesadillas for 5 minutes or until the cheese is melted, turning the quesadillas over once during grilling. Remove the quesadillas from the grill and let them stand for 2 minutes.
Cut each quesadilla into 4 wedges. Serve with the remaining salsa and sour cream.
Serving Suggestion: Serve with Spanish-style rice and fresh carrot sticks. For dessert, serve fresh apple slices with prepared caramel sauce.