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    This is a favorite of mine as I enjoy South of the Border and Tex Mex recipes. This recipe will make more than 1 quesadilla. Adjust your ingredients to how many you are going to make.

    Boneless Chicken Breast – precooked and shredded (Canned Chicken will work too)
    Tortillas – small (6″ diameter)
    Onion – minced
    Green Pepper – minced (Bell Pepper, Poblano or Aneheim. Any of these are a good choice)
    Monterey Jack Cheese – shredded
    Adobo Seasoning – See Pie Iron Spices and Spice Blends
    Jalapeno – sliced
    Salsa
    Vegetable Oil Spray

    Spray the pie iron halves with oil. Tuck one tortilla into the pie iron making a cup. Fill the pie iron with the desired amount of the ingredients creating a mound. Place another tortilla on top. Close and latch crimping the tortillas together forming the Quesadilla. Trim the tortillas as needed forming a nice neat package. Hold over heat

    until golden brown. Serve with salsa, sour cream and pickled jalapeno slices.

    Remember, DO NOT over stuff the Quesadilla. The part of the tortilla that hangs over the edge needs to be clear of the stuffing so it will make a good seal when the pie iron is closed.

    Dan M.
    Kannapolis, NC

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