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Chicken Quesadillas


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Member since 2006

Serves 4 | Prep Time | Cook Time

Ingredients

1 2-1/2 lb. deli-roasted chicken
4 8- to 10-inch flour tortillas
Fresh spinach leaves
1 cup sauteed mushrooms
2 cups shredded Monterey Jack cheese
Salsa (optional)
Guacamole (optional)


Remove meat from chicken (discard skin and bones). Chop meat; reserve 2 cups.


Cover and chill or freeze remaining chicken for another use.


Spoon chicken evenly on bottom halves of tortillas.


Top with spinach and mushrooms.


Sprinkle cheese evenly over mushrooms.


Fold tortillas in half.


Heat quesadillas on a griddle over medium heat until browned on both sides and cheese is melted. If desired, serve with salsa and guacamole.


Pairs Well With


Notes

A dash of local for every season
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