Dried cherries are a great complement to soft, mild cheeses.  They’re a great addition to a classic quesadilla or a nice touch on a cheese plate.

Ingredients:
1-1/3 cups shredded Monterey Jack cheese
1          cup chopped cooked chicken or chicken luncheon meat
2/3     cup Brownwood Acres Montmorency Dried Tart Cherries
3          Tbsp purchased chipotle-flavored salsa
2          10-inch flour tortillas
Purchased chipotle-flavored salsa (optional)
Light sour cream (optional)
Thinly sliced green onions (optional)

Directions:
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 the 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.

Yield:   2 servings

This entry was posted on Wednesday, February 3rd, 2010 at 6:51 pm and is filed under Appetizers, Main Dish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.