Mexican Grill Charbroiled Chicken Quesadilla Tacos Serves: 5 A creamy sauce and crunchy garnish turn El Monterey's Mexican Grill Quesadillas into a truly memorable meal Ingredients: Sauce: ¾ cp Heavy whipping cream 8 oz. Refried beans ½ cp Red chile or enchilada sauce 1 ½ Tbs. Chicken base or bouillon cube ½ tsp Ground cumin Garnish: 2 cp Shredded Iceberg Lettuce ½ cp Shredded Green Cabbage ¼ cp Shredded Red Cabbage 4 Green Onions, thinly sliced ¼ cp Fresh Cilantro sliced thin 2 ea. Tomatoes chopped 1 large Avocado, cut into thin slices 1 cp Cotija Cheese, Shredded Directions: 1. Prepare five El Monterey Mexican Grill Quesadillas according to directions on container. 2. Place sauce ingredients in a blender and blend until creamy. 3. In a heavy bottomed saucepan cook sauce over medium heat, stirring occasionally until temperature reaches 150ºF. 4. Or in a microwaveable bowl heat sauce for 2 minutes or until temperature reaches 150ºF. 5. Mix shredded lettuce, cabbage, green onion, and cilantro in a bowl. 6. Unfold the hot quesadilla enough to spoon bean sauce onto the chicken and cheese filling. 7. Add generous amounts of the shredded lettuce and cabbage mix, top with tomatoes, and avocado slices. 8. Crumble Cotija or another Mexican cheese on quesadillas and serve immediately.
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