Cherry-Chipotle Chicken Quesadillas
1 1/3 cups shredded Monterey Jack cheese
1 cup chopped cooked chicken
2/3 cup dried tart cherries
3 tablespoons chipolte-flavored salsa
2 oz. American Premium Blends Michigan Tart Cherry Concentrate
2 10-inch flour tortillas
To assemble, layer 1/3 cup cheese, 1/2 cup chicken, 1/3 cup cherries and
1 1/2 tablespoons salsa on half of each tortilla.
Sprinkle each with 1/3 cup of remaining cheese.
Fold tortillas in half; pressing gently.
Spray a nonstick 10- or 12-inch skillet and tops of each quesadilla with no-stick cooking spray.
Heat skillet over medium-low heat.
Place quesadillas in skillet, bottom sides down.
Cook quesadillas, uncovered, for 9 to 12 minutes or until golden and cheese is melted, carefully turning over once.
Remove quesadillas from skillet. Cut quesadillas into wedges. If desired, serve with additional salsa, sour cream and green onions.
Makes 2 servings.