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Title: Chicken & Chili Quesadillas With Fresh Tomato Salsa
Categories: Appetizer Ethnic Pizza
Yield: 8 Servings
| 1 | c | Shredded cheddar cheese |
| 1 | c | Shredded montery jack |
| 1 | Cheese | |
| 1/2 | c | Chopped red sweet peper |
| 1/2 | c | Chopped green sweet pepper |
| 3 | Green onions, chopped | |
| 2 | tb | Snipped fresh cilantro |
| 1 | c | Chopped cooked chicken |
| 8 | (6) flour tortillas | |
| 1 | Sour cream | |
| 1 | Fresh tomato salsa | |
| 5 | Ripe plum tomatoes, chopped | |
| 3 | Green onions, chopped | |
| 1/2 | sm | Red onion, chopped |
| 1/4 | c | Snipped fresh cilantro |
| 1 | cl | Garlic, minced |
| 1 | sm | Jalapeno pepper, seeded and |
| 1 | Finely chopped | |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
Combine cheeses, peppers, green onions, cilantro and chicken. Place four of the tortillas on an ungreased cookie sheet. Spread about 1 cup filling on each, top with remaining tortillas and press together lightly.
Bake at 375F. 12-15 minutes or until golden brown and cheese is melted. Cut into quarters to serve. Serve with sour cream and salsa.
SALSA: Combine all ingredients and chill at least 1 hour before serving. Store any remaining slasa up to 2 days. Makes 2 cups.
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