Mexican Quesadillas
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- 8 large tortillas
- 1 cup (250 ml) mild Mexican salsa
- 2 cups (500 ml) cooked chicken, cut in pieces
- 2 cups (500 ml) grated Canadian mild Cheddar cheese or Canadian Monterey Jack
- Vegetable oil


Place one tortilla on large plate. Spread with salsa and arrange chicken pieces evenly over salsa. Sprinkle with Canadian mild Cheddar or Canadian Monterey Jack cheese. Cover with another tortilla. Repeat three times.

Warm some vegetable oil in large skillet. When hot, slide quesadilla into skillet. Cook over medium heat for 4 to 5 minutes. Gently turn quesadilla and cook for an additional 3 to 4 minutes. Quesadilla can also be cooked on buttered barbecue grill. Place cooked quesadilla on plate and cut into 4 wedges. Top with sour cream and guacamole. Repeat three more times. Serve quesadillas cold or hot. Quesadillas can be heated in oven.