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From: "Mary Watson" <>
Subject: [HS] SPICY CHICKEN QUESADILLAS
Date: Sat, 4 Oct 2003 19:33:07 -0400


found on the net....

SPICY CHICKEN QUESADILLAS

Source: Amy Cromwell, Atlanta, Georgia - Posted in Southern Living
1995 Annual Recipes

4 skinned and boned chicken breast halves
1 (1 1/4 ounce) package taco seasoning mix
2 1/2 cups (10 ounces) shredded Monterey jack cheese
2/3 cups picante sauce
1 medium-size sweet red pepper, chopped
1 jalapeno pepper chopped (optional)
10 (10-inch) flour tortillas
Melted Butter

Combine chicken and taco seasoning mix in a heavy-duty plastic bag;
toss to coat. Cover and chill 1 hour.

Place chicken in a 15 x 10 x 1-inch jellyroll pan. Broil chicken
5 1/2 inches from heat for 5 minutes or until done (leaving electric
door partially opened while cooking) Cool chicken, and cut breasts
into small bite-size pieces.

Combine chicken, cheese, picante sauce, and chopped pepper, stirring
well. Set aside.

Brush one side of each tortilla with melted butter; place 2 tortillas,
buttered side down, on a lightly greased baking sheet. Top each
tortilla with about 1 cup chicken mixture, spreading to edges of
tortilla. Top each with another tortilla, buttered side up. Bake at
375 degrees for 10 minutes or until golden. Cut into wedges. Repeat
with remaining tortillas and chicken mixture. Serve immediately.

Yield: 5 main-dish servings or 30 appetizers.

NOTE: Quesadillas can be cooked on the stovetop in a hot cast-iron
skillet or griddle. Cook, one at a time, 3 minutes on each side. You
can also use left over chicken shredded or store-bought baked chicken
to speed up the preparation.
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