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    Chicken & Basil Quesadillas


    Source of Recipe


    I Can't Believe It's Not Butter

    List of Ingredients




    4 tablespoons I Can’t Believe It’s Not Butter!® Spread
    1 lb. shredded cooked chicken (about 2-1/2 cups)
    1 jar (7.5 oz.) roasted red peppers, rinsed, drained and chopped
    1 cup shredded mozzarella or Monterey Jack cheese (about 4 oz.)
    1/4 cup thinly sliced onion(s)
    1/4 cup thinly sliced fresh basil leaves
    2 tablespoons grated Parmesan cheese
    1/2 teaspoon salt
    1/8 teaspoon ground black pepper
    1 package (14 oz.) (burrito size) tortilla(s) (8)



    1. Preheat oven to 425°.
    2. In large bowl, combine 2 tablespoons melted I Can't Believe It's Not Butter! Spread and remaining ingredients except tortillas; set aside.
    3. Evenly brush one side of 4 tortillas with 1 tablespoon I Can't Believe It's Not Butter! Spread. On baking sheet, arrange tortillas brushed side down. Evenly spoon filling over 4 tortillas, then top with remaining tortillas. Brush tops with remaining 1 tablespoon I Can't Believe It's Not Butter! Spread.
    4. Bake 8 minutes or until tortillas are slightly golden and cheese is melted. To serve, cut each quesadilla into 6 triangles.
    5. TIP: Buy a cooked rotisserie chicken from your deli or supermarket for the cooked chicken!

    Makes: 4 main-dish or 24 appetizer servings

    Recipe



    .......sure
    Sound's Good to Me!
    Sherry in Missouri

 

 

 

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