Chicken Salad Quesadillas

Aunt Melissa's Chicken Salad Quesadillas:

1-1/2 - 2 cups of chicken salad (recipe below)
4 Flour Tortillas
3/4 cup shredded Mexican-style cheese

Servings: 2

• Heat Griddle or Large Skillet on Medium Heat

• Assemble Chicken Salad (Recipe Below)

• Place Tortillas on Griddle and sprinkle with approx 1/4 cup shredded cheese on each

• Layer Chicken Salad on top of cheese
• Sprinkle with the remaining cheese and cover with second tortilla over each
  

• Oversee process carefully, carefully turning when bottom tortilla is somewhat crisped and mottled with lovely golden brown flecks. [Much care must be taken in the flipping, or chicken salad flies everywhere! =) ]
  

• Slice into Quarters and serve with your choice of side dish. Tortilla chips and salsa is a family favorite, but kettle chips work really well, too!

*Aunt Melissa's Chicken Salad [All Measures Approximate(~)]

1 Cup Roasted Chicken, chopped
1/2 - 3/4 cup Salad Cream
2 Ribs Celery, strings removed and chopped
1 Med - Large tart, crisp apple, peeled & Chopped
1/2 cup Pecan pieces, chopped to smallish sizes

Combine all ingredients and chill. If Salad Cream is unavailable (somewhat hard to find), Mayonnaise may be substituted, but you might add a tiny pinch of dried mustard for added zing.


Happy Friday Everyone!

Aunt Melissa