Caribbean Chicken Quesadillas Serving Size - 10 Prepared By - Mary & Randy Recipe Rating
			8 (8-inch) flour tortillas 1/2 teaspoon Thyme Leaves 1/2 teaspoon Ground Allspice 1 teaspoon Crushed Red Pepper 2 cups of chopped, cooked chicken 2 green onions, thinly sliced 2 cups peeled and chopped fresh peaches or mango 1 1/2 cups shredded Monterey Jack and Mexican
			Combine the chicken with all of the ingredients except tortillas. Brush 1 side of each tortilla with vegetable oil. Sprinkle with the paprika, if desired. On the non-oiled side, top half of each tortilla with the chicken mixture and Fold in half. Cook in a large skillet or griddle over medium low heat for at least 3 - 4 minutes per side or until the cheese is melted and the tortilla is lightly browned. Cut into 3 inch wedges. Serve with salsa then with some sour cream, if desired. PREPARATION TIPS: The chicken mixture can be prepared for 1 to 2 hours ahead of time. Refrigerate until needed. Finally, arrange the quesadillas onto a baking sheet to slide easily on the heated skillet or a griddle.