Chicken & Basil Quesadillas
4 tbsp. butter or margarine
1 lb. shredded cooked chicken or turkey
¼ c. jarred roasted red peppers, drained, rinsed and patted dry
1 c. shredded mozzarella or Monterey Jack cheese
¼ c. thinly sliced onion
¼ c. thinly sliced basil leaves
2 tbsp. grated Parmesan cheese
½ tsp. salt
1/8 tsp. ground black pepper
1 pkg. fresh tortillas (8-inch)
Preheat oven to 425 F.
In large bowl, combine 2 tbsp. butter or margarine and remaining ingredients, except tortillas; set aside.
Evenly brush one side of 4 tortillas with 1 tbsp butter or margarine. On baking sheet, arrange tortillas brushed side down. Evenly spoon filling over 4 tortillas, then top with remaining tortillas. Brush tops with remaining 1 tbsp butter or margarine.
Bake 8 minutes or until tortillas are slightly golden and cheese is melted. To serve, cut each quesadilla into 6 triangles.
- Buy a cooked rotisserie chicken from your grocery store for the cooked chicken.