Backyard Salsa

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Buffalo Blue Cheese Chicken Quesadillas

Ingredients:
1 rotisserie chicken, shredded
¾ c. Backyard Blue Cheese Buffalo Sauce
1½ c. shredded Monterey Jack cheese
12 soft flour tortillas (taco size)
Blue-cheese dressing
Celery sticks and/or chips

Instructions:
1. Combine chicken with sauce in a large bowl. Stir until evenly coated.
2. Add shredded cheese and toss to combine.
3. Spread mixture equally on six tortillas. Then top each with another
tortilla.
4. Coat a large skillet with cooking spray. Place over medium heat.
5. Individually cook each quesadilla for about three to four minutes per
side.
6. Cut into quarters. Serve with blue-cheese dressing, celery sticks and
chips.

ENJOY!!!

A weekend favorite! Fire-up the slow-cooker mid-morning, enjoy for supper!

Slow-cook Salsa Chicken

2-3 skinless/boneless chicken breasts
1 can rinsed black beans
1.5 cup Mild Backyard Salsa
1 cup frozen corn
Place chicken in crockpot and add rinsed beans, salsa
and corn on top. Cover and cook on high for 4-5 hours
(increase time for a lower heat setting).