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Cherry-Chipotle Chicken Quesadillas
Dried cherries are a great compliment to soft, mild cheeses. They����re a great addition to a classic quesadilla or a nice touch on a cheese plate.
1 1/3 cups shredded Monterey Jack cheese
1 cup chopped cooked chicken or chicken luncheon meat
2/3 cup stoneridge orchards dried montmorency cherries
3 tablespoons purchased chipolte-flavored salsa
2 10-inch flour tortillas
Purchased chipolte-flavored salsa (optional)
Light sour cream (optional)
Thinly sliced green onions (optional)
Directions:
To assemble, layer 1/3 cup cheese, 1/2 cup chicken, 1/3 cup cherries and 1 1/2 tablespoons salsa on half of each tortilla. Sprinkle each with 1/3 cup of remaining cheese. Fold tortillas in half; pressing gently.
Spray a nonstick 10- or 12-inch skillet and tops of each quesadilla with no-stick cooking spray. Heat skillet over medium-low heat. Place quesadillas in skillet, bottom sides down.
Makes 2 servings.
