Chicken & Chili Quesadillas with Fresh Tomato Salsa
1 c Shredded cheddar cheese
1 c Shredded Monterey Jack cheese
1/2 c Chopped red sweet pepper
1/2 c Chopped green sweet pepper
3 Green onions; chopped
2 tb Snipped fresh cilantro
1 c Chopped cooked chicken
8 (6") flour tortillas
Sour cream
Fresh Tomato Salsa
5 Ripe plum tomatoes; chopped
3 Green onions; chopped
1/2 sm Red onion; chopped
1/4 c Snipped fresh cilantro
1 Clove garlic; minced
1 sm Jalapeno pepper; seeded and finely chopped
1/4 ts Salt
1/8 ts Pepper
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 375° 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 salsa up to 2 days. Makes 2 cups