Dijon Grilled Chicken & Pimento Cheese Quesadillas

• Marinated Chicken
• 1/2 cup GREY POUPON Classic Dijon Mustard
• 1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
• 2 Tbsp. HEINZ Apple Cider Vinegar
• 2 tsp. smoked paprika
• 2 tsp. sugar
• 1/2 tsp. fresh parsley, chopped
• 1/2 tsp. garlic, chopped
• 16 each boneless skinless chicken breasts (4 oz.)
• Velveeta-Pimento Cheese
• VELVEETA Pasteurized Process Cheese Spread - Feather Shred
• 2 cups diced pimentos
• 1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
• 1/4 cup scallions, sliced
• 1-1/2 Tbsp. LEA & PERRINS Worcestershire Sauce
• 1 Tbsp. GREY POUPON Classic Dijon Mustard
• 1 tsp. HEINZ Apple Cider Vinegar
• 1 tsp. TAPATIO Hot Sauce
• 1 tsp. celery seed
• Assembly
• 16 each burrito-sized flour tortillas, (10-inch)
• 1/3 cup scallions, sliced

1. Marinated Chicken: Combine all ingredients, except chicken, into a wet rub.
2. Coat chicken with rub; refrigerate at least 30 min.
3. Velveeta-Pimento Cheese: Combine all ingredients.
4. Assembly: Grill chicken on medium-high heat, turning occasionally, until done (165 degrees F).
5. Thinly slice into strips.
6. Spread about 1/2 cup Velveeta-Pimento Cheese onto half of each tortilla.
7. Cover evenly with 4 oz.
8. chicken.
9. Fold tortilla in half.
10. Cook on well-oiled griddle on high heat 2 min.
11. on each side or until golden brown on both sides.
12. Cut into quarters.
13. Arrange on plate.
14. Garnish each serving with 1 tsp.
15. scallions.

chicken, poupon, mayonnaise, apple cider vinegar, paprika, sugar, fresh parsley, garlic, chicken breasts, velveetapimento cheese, pimentos, mayonnaise, scallions, worcestershire sauce, poupon, apple cider vinegar, celery, flour tortillas, scallions

Taken from www.kraftrecipes.com/recipes/dijon-grilled-chicken-pimento-cheese-quesadillas-163654.aspx (may not work)