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Title: Rotisserie Chicken Quesadillas
Categories: Latino, Snacks, Poultry, Chilies, Dairy
Yield: 4 Servings

1 ts Chilli spice mix
1 ts Ground cumin
1 1/2 c Shredded dark meat from a
- rotisserie chicken
4 ts Unsalted butter; divided
4 lg Flour tortillas
2 c Monterey Jack; grated
Salsa & dairy sour cream

Season the chicken with the chili and cumin powder, mix
and set aside. Next, add a teaspoon of butter to a
non-stick skillet over medium heat. When the butter has
melted, lay the tortilla flat in the melted butter. On one
side of the tortilla, evenly disperse the chicken and
cheese. Using tongs, carefully fold the tortilla over in
half. Allow the quesadilla to cook, until the underside of
the tortilla is evenly browned. Carefully flip the
quesadilla and brown on the remaining side, ensuring the
cheese is melted. Remove from heat and repeat the
procedure for the remaining three quesadillas.

You can keep quesadillas warm in an oven heated to 200ºF/
93ºC To serve, slice the quesadilla into thirds and serve
alongside salsa and sour cream.

Makes 4 servings

From: http://artofmanliness.com

Uncle Dirty Dave's Kitchen

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... To eat well in England you should have breakfast three times a day
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