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Texas Two Step Quesadilla




Source of Recipe


TABASCO®


List of Ingredients




1 1/2 cups corn kernels

1/4 cup diced onion

1/2 cup diced tomato

1 tablespoon minced cilantro

2 cups cooked, skinned, shredded chicken

1/2 cup BBQ sauce

6 tablespoons TABASCO® brand Pepper Sauce

1 1/2 cups sour cream

12 flour tortillas

2 1/4 cups shredded Monterey Jack cheese


Recipe



Combine corn, onion, tomato, cilantro, chicken, BBQ sauce and 4 1/2 tablespoons TABASCO® Sauce. Set aside.

Combine sour cream and remaining 1 1/2 tablespoons of TABASCO® Sauce. Refrigerate until needed.

Place one tortilla on an oiled flat grill or skillet and spread 1 oz. of cheese over the surface. Top with 4 oz. of chicken mixture and an additional 1/2 oz. of cheese. Lay second flour tortilla on top, allow the bottom tortilla to brown, flip quesadilla and cook until it's browned on both sides and cheese is melted. Repeat process with remaining tortillas.

Allow to cool slightly, slice into wedges and serve with 2 tablespoons of sour cream sauce.

Makes 12 servings.