CAYENNE CHICKEN QUESADILLAS

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Owner/Copyright: RBI

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Servings: 4 servings

Prep Time: 5

Cook Time: 5

INGREDIENTS:

1 1/2 lbs. boneless skinless chicken, cooked and cut into strips (about 3 cups)

1 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce

2 cups shredded Pepper Jack cheese

4 (12 inch) flour tortillas

DIRECTIONS:

TOSS chicken with Frank's RedHot Sauce in bowl.

SPOON chicken mixture and cheese on bottom half of each tortilla, dividing evenly. Fold over top half of tortillas, pressing down firmly.

COOK about 3 to 5 min. on an electric grill pan or barbecue grill until toasted and cheese melts. Cut into quarters to serve.

TIPS:

Recipe courtesy of Kevin Roberts, author of Munchies.

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