Cranberry Chutney &, Chicken Quesadilla

Ingredients:
  • 1 cup shredded cooked chicken breast
  • 1 cup shredded Montery Jack cheese
  • 1 medium avocado, chopped
  • 1/2 cup CROSSE & BLACKWELL Apple Curry Chutney
  • 4 large green onions, sliced
  • 2 Tbsp ORTEGA Diced Green Chiles
  • 1 Tbsp chopped fresh cilantro
  • 10 (8-inch) soft taco-size flour tortillas
  • 3 Tbsp butter, divided use
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Preparation:

COMBINE chicken, cheese, avocado, chutney, green onions, chiles and cilantro in medium bowl; mix well. Spread about 1/2 cup chicken mixture on one tortilla; place second tortilla evenly over mixture. Repeat with remaining tortillas and chicken mixture.

MELT about 2 teaspoons butter in medium skillet over medium heat. Add one quesadilla; cook for 2 to 3 minutes on each side or until golden. Repeat with remaining butter and quesadillas. Cut each quesadilla into eight wedges.

Servings: 40
Source:
Submitted by: Recipe Group Member
Date:






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