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Ingredients

4 tablespoons Honey mustard
8 (10-inch) flour tortillas
2 cups Diced cooked chicken
1/4 cup Cooked bacon, crumbled
2 tablespoons Diced dill pickles
1 cup Shredded Swiss cheese
2 tablespoons Butter, divided usage

Preparation

Prepare Sunset Salsa (recipe below); reserve.

Spread 1 tablespoon of honey mustard over 4 of the tortillas to within an inch of the edges. Divide the chicken, bacon, dill pickles and Swiss cheese evenly over the honey mustard on the 4 tortillas. Top with the remaining 4 tortillas to form quesadillas.

Place a large heavy skillet over medium heat until hot; add 1/2 tablespoon butter, distributing evenly over the bottom of the pan until it starts to bubble. Add 1 quesadilla to skillet. Cook for about 2 minutes on each side, or until the cheese melts and the tortilla is crisp. Repeat with the remaining butter and quesadillas, keeping the cooked quesadillas warm in a 250 degree oven until all are cooked. Cut each quesadilla into 6 wedges. Place on a platter with Sunset Salsa and serve while warm. Makes about 4 servings.

==Sunset Salsa==

1 (15.25-oz) can tropical mixed fruit, drained and chopped rather finely

1 avocado, peeled, seeded and chopped finely

1/2 cup diced jicama (or crisp apple)

1 jalapeno pepper, seeded and minced

Juice and grated zest of 1 fresh lime

2 tablespoons chopped cilantro

Dash salt

Toss together all ingredients well (if making well in advance, add the avocado just before serving).

Cook's Notes

Recipe analysis not including salsa.

Nutrition Information

Calories: 487 ; Total Fat: 18 g ; Saturated Fat: 6 g ; Carbohydrates: 57 g ; Protein: 23 g ; Calcium: 216 mg ; Fiber: 3 g