Meals Matter

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Contributed By: Eldergirl
Eldergirl

This spin on the flavors of a Cuban sandwich within a crisp tortilla served with a fruit and vegetable salsa will get your taste buds dancing!

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.

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