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Full Online Book HomeLearning KitchenSouthwestern - Quesadillas - Chicken Quesadillas By Jar
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Southwestern - Quesadillas -  Chicken Quesadillas By Jar Post by :rosalindgardner Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3012

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Southwestern - Quesadillas - Chicken Quesadillas By Jar

2 Tortillas, any flavor
shredded cheese, your choice
leftover cooked chicken
1/2 cup refried beans
2 TBSPs chopped onion
2 TBSPs chopped fresh cilantro or green onion
2 TBSPs chopped olives
2 TBSPs chopped canned green chiles
2 TBSPs chopped green or red pepper
sour cream, salsa, chopped onions, quacamole


Heat non stick fry pan on medium. Place 1 tortilla in pan. Top with shredded cheese. Add your choice of other condiments listed above. Sprinkle with additional cheese and add second tortilla. Turn tortillas over and cook until cheese melts. Top with chopped onions, sour cream, salsa and guacamole.
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4 (8") flour tortillas 2 tsp. vegetable oil 1 small onion -- finely chopped 2 large cloves garlic -- minced 1/2 cup corn -- frozen thawed fine 1 large jalapeno pepper (or other chile) -- finely diced 3/4 tsp. coarse salt 1/2 (15 oz.) can black beans -- rinsed and drained 1/2 avocado -- halved and pitted 1 tbsp. fresh lime juice cilantro sprigs -- for garnish prepared salsa -- for garnish Preheat oven to 300°F. Stack tortillas, wrap in foil and bake until soft and pliable, about 10 minutes. Meanwhile, in large nonstick skillet, heat oil over medium heat. Add
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1 pound boneless chicken breast, cubed 1 can cheddar cheese soup 1/2 cup Pace thick and chunky salsa 10 flour tortillas Pre-heat to 425. In medium skillet over medium-heat, cook chicken 5 minutes or until no longer pink. Add soup and salsa Heat through, stirring occasionally. Place tortillas on 2 baking sheet. Top half of each tortilla with about 1/3 cup soup mixture. Spread to within 1/2 inch of edge. Fold over and seal edges with water. Bake 5 minutes or until hot. Serve with Spanish Rice.
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