| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

A quick and easy appetizer.

Cranberry Chutney and Chicken Quesadilla

1 cup shredded cooked chicken breast
1 cup shredded Montery Jack cheese
1 medium avocado, chopped
1/2 cup CROSSE & BLACKWELL® Apple Curry Chutney
4 large green onions, sliced
2 tablespoons ORTEGA® Diced Green Chiles
1 tablespoon chopped fresh cilantro
10 (8-inch) soft taco-size flour tortillas
3 tablespoons butter, divided use

1. COMBINE chicken, cheese, avocado, chutney, green onions, chiles and cilantro in medium bowl; mix well. Spread about 1/2 cup chicken mixture on one tortilla; place second tortilla evenly over mixture. Repeat with remaining tortillas and chicken mixture.
2. MELT about 2 teaspoons butter in medium skillet over medium heat. Add one quesadilla; cook for 2 to 3 minutes on each side or until golden. Repeat with remaining butter and quesadillas. Cut each quesadilla into eight wedges.

Makes 40 appetizer servings.

Recipe is the property of Nestlé® & Meals.com, used with permission.