Dijon Grilled Chicken & Pimento Cheese Quesadillas

• Marinated Chicken
• 1/2 cup Dijon mustard
• 1/4 cup Kraft Mayo Calorie-Wise Real 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 Process Cheese Product, diced
• 2 cups diced pimentos
• 1/2 cup Kraft Mayo Calorie-Wise Real Mayonnaise
• 1/4 cup scallions, sliced
• 1-1/2 Tbsp. LEA & PERRINS Worcestershire Sauce
• 1 Tbsp. Dijon mustard
• 1 tsp. HEINZ Apple Cider Vinegar
• 1 tsp. hot pepper 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 74 degrees C).
5. Thinly slice into strips.
6. Spread 1/2 cup (125 mL) Velveeta-Pimento Cheese onto half of each tortilla.
7. Cover evenly with 4 oz.
8. (115 g) 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. (5 mL) scallions.

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

Taken from www.kraftrecipes.com/recipes/dijon-grilled-chicken-pimento-cheese-quesadillas-164871.aspx (may not work)