2oz Black Bean Corn Salsa
2oz Roasted Red Pepper and Onion
1oz Chipotle Sour Cream
2oz Fire Roasted Tomato Salsa
2 Lemon Wedges
In a small sautee pan heat chicken and pepper/ onion mixture. Place tortilla on flat top to warm 1 min then flip. Sprinkle cheese blend on tortilla leaving a 1" border around edges. Sprinkle chicken and pepper mixture covering half of the tortilla and fold over. Cook for about 2 min until cheese melts
Remove from heat. Cut into 4 equal sized wedges. Keeping 1/2 moon shape layer quesadilla on platter. Sprinkle black bean corn salsa over. Drizzle with chipotle sour cream. Garnish with 2 lemon slices and cilantro sprig. Serve with fire roasted salsa
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