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Prep 30min
Total30min
Servings16
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Ingredients
4
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1/4
cup reduced-fat cream cheese spread with roasted garlic (from 8-oz container)
2
to 3 plum (Roma) tomatoes, coarsely chopped (1 cup)
1
cup shredded cooked chicken
1
cup shredded mozzarella cheese (4 oz)
1/2
cup crumbled feta cheese (2 oz)
2
tablespoons chopped fresh parsley
Cucumber slices, if desired
Sliced ripe olives, if desired
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Steps
1
Heat gas or charcoal grill. Spray 2 (30x18-inch) pieces of heavy-duty foil with cooking spray. For each quesadilla, place 1 tortilla on foil; spread with 2 tablespoons of the cream cheese. Top with half each of the tomatoes, chicken, mozzarella cheese, feta cheese and parsley. Top with another tortilla.
2
Wrap foil securely around tortillas; pierce top of foil packet once or twice with fork to vent steam. Place foil packets, seam side up, on grill over medium heat. Cover grill; cook 10 minutes. Turn packets over. Cover grill; cook about 5 minutes longer or until cheese is melted.
3
Cut each quesadilla into 8 wedges. Top with cucumber slices and olives; secure with toothpicks.
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If roasted garlic cream cheese is not available, use 1/4 cup regular cream cheese and stir in 1/4 teaspoon garlic powder.
For a tasty meatless appetizer, omit the chicken.
One jar (6 oz) marinated artichoke hearts, well drained and sliced, can be added to the quesadillas with the chicken.
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