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RECIPE OF THE MONTH OF OCTOBER

CHEESY CHICKEN QUESADILLAS

INGREDIENTS: DIPPING SAUCE

1 cup (250 ml) salsa
1/3 cup (80 ml) shredded Canadian Cheddar cheese
2 tbsp (30 ml) sour cream

INGREDIENTS: QUESADILLAS

2 1/2 cups (625 ml) shredded Canadian Monterey Jack cheese
1 1/2 cups (375 ml) leftover shredded cooked chicken
2/3 cup (160 ml) salsa
 4 large whole wheat or
plain flour tortillas

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1


PREPARATION:

  • Preheat oven to 400 °F (200 °C)

DIPPING SAUCE:

  • In a bowl, combine salsa, cheese and sour cream; set aside.

QUESADILLAS:

  • In a bowl, combine cheese, chicken and salsa. Divide filling evenly over one half of each tortilla. Fold unfilled half of tortilla over filled portion and press together gently.
  • Bake on nonstick baking sheet, turning once, for about 5-6 minutes per side or until golden. Or cook in grill pan over medium-high heat for about 2-3 minutes per side or until crisp.
  • Cut into wedges and serve with dipping sauce.
  • Prep time 10 min
  • Cook time 10-12 min
  • 4 servings

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