Original Red Salsa Grilled Chicken

Chicken breasts are grilled with a marinade of lemon or lime juice, garlic, and chili powder, along with oregano.

INGREDIENTS:
4 boneless chicken breast halves
1 cup Casa Del Salsa Original Red
2 tablespoons vegetable oil
1 tablespoon lime or lemon juice
2 cloves garlic, finely minced
1/2 teaspoon dried leaf oregano, crumbled
1/4 teaspoon salt
1/4 teaspoon chili powder

PREPARATION:
Flatten chicken breasts; place each chicken breast between sheets or plastic wrap or food storage bags and pound gently with flat side of meat mallet until about 1/4-inch thick.
Cut each flattened chicken breast into strips about 1-inch in width.
Place chicken strips in a glass baking dish or nonreactive shallow container.Combine remaining ingredients; pour over chicken. Cover and chill chicken in marinade for 1 to 2 hours.
Thread chicken onto metal skewers or well-soaked wooden skewers. Grill over hot coals for 6 to 8 minutes, turning a few times and basting with remaining marinade. Serve with additional salsa, if desired.
Serves 4.

Baked Ham & Cheese Quesadilla with Original Red Salsa

INGREDIENTS:
4 large flour tortillas
1/2 cup shredded Monterey Jack cheese
8 oz thinly sliced ham, or smoked turkey
1/2 cup diced tomatoes
2 tablespoons chopped green onion (optional)
pepper to taste
vegetable oil for brushing tops
1 10.5oz jar of Casa Del Salsa Original Red Slasa

PREPARATION:
Lightly spray a cookie sheet with vegetable cooking spray. Arrange 2 tortillas on the cookie sheet, then evenly top with 1/4 cup of the cheese. Top the cheese with the sliced ham or turkey, the diced tomatoes, green onion, then the other 1/4 cup of cheese.Sprinkle each with a little pepper, then cover each with another tortilla. Brush tops with vegetable oil and bake in a 425° oven for about 10 to 12 minutes, until browned. Cut quesadillas into wedges and serve with Casa Del Salsa Original Red Salsa
Serves 4.