Ingredients:
12 Corn Tortillas
2 cups Roast Chicken, diced
3 tbsp Salsa,
3 tbsp Sour Cream
1 ½ tablespoons Green Chilies (roasted, canned or fresh), chopped
Salt and pepper to taste
1 pkg sliced Monterey Jack or white Cheddar (white cheese)
1 pkg sliced Mild or Sharp Cheddar (dark orange)
1 small block Tillamook (light orange) Cheese
3 tbsp Canna Olive Oil
Instructions:
Preheat oven to 350 degrees. Cut the tortillas into a triangle, leaving the bottom uncut and round (see diagram). Cut them in pairs so they will match together. Place all tortillas in a sealed zipper plastic bag with canna olive oil and lightly coat tortillas. In a small bowl combine the salsa and sour cream; stir to mix. In a medium mixing bowl combine the chicken, green chilies and salsa/sour cream and stir to completely combine. Salt and pepper to taste. Place one side of a pair of cut tortillas on a large baking sheet. Spoon 1/3 cup of the chicken mixture onto the tortilla and evenly spread it over the tortilla. Place the corresponding tortilla on top of the chicken mixture. Repeat for all the tortillas to make 6 quesadillas. Using kitchen scissors or a sharp knife, cut the cheese to cover the top tortilla in a candy corn pattern: white for the tip, dark orange for the middle (the largest section) and light orange for the top. Cover the whole tortilla. Repeat for the remaining quesadillas. Place quesadillas in the oven. Bake until the cheese has totally melted but don’t over bake until the cheese is thin and runny (about 5 minutes). Remove from oven, trim any extra cheese if desired and serve.