Texas Two-Step Quesadilla

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  • 2 cups cooked, skinned, shredded chicken
  • 1 1/2 cups corn kernels
  • 1/2 cup diced tomato
  • 1/2 cup BBQ sauce
  • 1/4 cup diced onion
  • 1 tablespoon minced cilantro
  • 6 tablespoons TABASCO® brand Original Red Sauce, divided
  • 1 1/2 cups sour cream
  • 12 flour tortillas
  • 2 1/4 cups shredded Monterey Jack cheese


Combine chicken, corn, tomato, barbecue sauce, onion, cilantro, and 4 1/2 tablespoons of the TABASCO® Sauce; mix well and set aside.

Combine sour cream and remaining 1 1/2 tablespoons TABASCO® Sauce and stir well. Refrigerate until ready to serve.

Place one tortilla on an oiled griddle or skillet over medium heat. Sprinkle 1/4 cup cheese over tortilla and top with 1/2 cup chicken mixture and 2 tablespoons cheese. Lay another tortilla on top and, when bottom tortilla has browned, flip quesadilla and cook until browned on other side and cheese is melted.

Repeat process with remaining tortillas, making 6 quesadillas. Cool slightly and cut into wedges. Serve each quesadilla with 2 tablespoons sour cream sauce.

Makes 12 servings.

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