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Chicken quesadilla

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    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


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.
Nutrition Facts

1 quesadilla: 477 calories, 26g fat (13g saturated fat), 106mg cholesterol, 901mg sodium, 27g carbohydrate (1g sugars, 1g fiber), 31g protein.
Originally published as Chicken Quesadillas in Taste of Home August/September 1999

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