Grilled Chicken Quesadillas

Grilled Chicken Quesadillas

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Measures	Ingredients	Weights
9 cups	Chicken, cooked, shredded	1.35 kg
12 cups	Cheese (Monterey jack, cheddar or mozzarella), shredded	1.1 kg
1 1/2 cups	Bick’s® Baby Dill Pickles – Garlic, minced	200 g
1 1/2 cups	Onions, caramelized
1/2 cup	Bick’s® Pickled Hot Banana Pepper Rings, minced	115 g
1 1/2 cups	Cilantro, chopped
	Salt
24	Flour or whole wheat tortillas (10-inch or 25 cm) each

Yield: Makes 24 portions
Per portion: 1 Tortilla cut in wedges

Instructions:

Toss all ingredients together except tortillas.
Spread 1 cup (250 mL) of mixture over half of each tortilla. Fold unfilled side over and press lightly.
Lightly oil pan or grill if desired Grill or pan-fry about 3 minutes per side, or until lightly browned and cheese has melted. Cut into wedges and serve immediately.

Notes:

For a vegetarian option, heat sauce and toss with penne pasta. Top with cheese; heat under salamander until cheese is melted.