Ingredients:
- 4 Soft flour Tortillas
- 8 Tbsp Cream Cheese
- 8 Tbsp Salsa
- 2 cups cubed Smoked Chicken Breasts
- 2 Jalapeno Peppers, cored and minced
- ¾ cup grated Cheddar Cheese – for that extra smoky flavour try Smoked Cheddar Cheese
- ¾ cup grated Monterey Jack Cheese (or Edam as alternative)
Directions
- Lay the 4 soft tortilla shells on a cookie sheet.
- Assemble the quesadillas by placing a quarter of each remaining ingredient.
- Spread 2 tbsp of cream cheese on half of each tortilla shell. Spread 2 tbsp of salsa on top of the cream cheese.
- Evenly spread remaining ingredients on top of the salsa and cream cheese.
- Fold each tortilla shell over the toppings creating a half moon shape.
- Bake in a 190°375°F) oven for about 10 minutes, or until the tortilla shell starts to brown/crisp up and the cheese is melted.
Recipe Compliments Steve Cylka and Bradley Smoker