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Quesadilla a la Colombiana

Prep Time: 10

Cook Time: 8

Serves: Serves: 4

Ingredients

• 1 very ripe plaintain, peeled (optional)
• 2 Tbsp. butter, melted, divided
• 8 (7 to 8-inch) flour tortillas
• 1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Nacho & Taco Cheese
• 1 cup chopped grilled chicken
• 1 cup chopped seeded tomato
• 1/2 cup sliced green onions or chopped cilantro
• 1/2 tsp. ground cumin
• Salsa (optional)

Directions

• If using plantain, wrap in plastic wrap; cook at high power in microwave oven 1 minute. Cool slightly; cut into 1/2-inch slices.

• Brush 1 tablespoon butter over 4 of the tortillas. Place buttered sides down on a large cookie sheet. Combine cheese and remaining ingredients (including plantain if using); mix well. Spoon mixture evenly over tortillas, spreading to edges. Top with remaining tortillas, pressing down to compact filling. Brush remaining 1 tablespoon butter over tops of tortillas.

• Bake in a preheated 450°F oven for 6 minutes or until golden brown on bottom. Use a large spatula to turn quesadillas over. Continue baking until tops are golden brown, about 2 minutes longer. Cut into wedges. Serve with salsa, if desired.