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Leftover chicken gets Mexican flair from cumin in this fun main dish. The chicken quesadilla recipe has an impressive look and taste yet requires little preparation. —Linda Wetzel, Woodland Park, Colorado
Ingredients
  • 2-½ cups shredded cooked chicken
  • ⅔ cup salsa
  • ⅓ cup sliced green onions
  • ¾ to 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • 6 flour tortillas (8 inches)
  • ¼ cup butter, melted
  • 2 cups shredded Monterey Jack cheese
  • Sour cream and guacamole
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