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Quesadilla
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Ingredients | |
2-1/2 cups | shredded cooked chicken |
2/3 cup | salsa |
1/3 cup | sliced green onions |
3/4 to 1 teaspoon | ground cumin |
1/2 teaspoon | salt |
1/2 teaspoon | dried oregano |
6 | flour tortillas, (8 inches) |
1/4 cup | butter, melted |
2 cups | shredded Monterey Jack cheese |
Sour cream | |
guacamole |
Directions
In a large skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.
Brush one side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese.
Fold plain side of tortilla over cheese. Bake at 375° for 9-11 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole.
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