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

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