BBQ Chicken Quesadilla

1 Precooked Deli Rotisserie Chicken, meat removed & coarse chopped
8 oz. Gouda Cheese, shredded
8 oz. Baby Swiss, shredded
1 bunch green onions, sliced
4 oz. jar Charbroiled Bell Peppers, drained
12 oz Sweet Baby Rays BBQ Sauce
10 10" Flour tortillas

In a medium bowl combine first 7 ingredients and set aside. In a large skillet with 1 teaspoon oil over medium high heat place in 1 flour tortilla and fill with 1/2 cup BBQ Chicken top with 2 tablespoons BBQ Sauce and fold flour tortilla in half. Cover and cook for 3 minutes then flip quesadilla and cook for an additional 2-3 minutes or until cheese is melted. lace in a 13X9 baking dish and keep warm in a 170F oven until ready to slice and serve. Cook remaining quesadillas. Serve with sour cream or salsa if desired.

Egg Drop Soup

4 cups chicken broth
2 large eggs, lightly beaten
3 Tbsp. green onion, chopped
1/4 tsp. salt
1/2 cup frozen mixed vegetable (corn, peas and carrots)

Place broth and frozen vegetables in medium sauce pan; bring to a boil. Reduce heat to low; place wire mesh sieve over sauce pan. Strain eggs through sieve over sauce pan. Remove from heat; stir in onions and salt.

Herbed Potato Wedges

4 Large Russet Baking Potatoes, cut into eighths, lengthwise
1/2 cup butter (not margarine)
4 oz. Parmesan Cheese
4 strips crisp Bacon, crumbled
Freshly ground pepper
1/2 tsp Rosemary
1/2 tsp. Parsley Flakes
1/2 tsp. thyme
seasoned salt to taste

Melt butter in large, shallow baking dish. Arrange potatoes in a single layer over the butter. Sprinkle with cheese, bacon and seasoning. Bake at 350 for 30 minutes. Take out of the oven and baste with butter. Return to oven and bake until tender (about 20-30 minutes more).

Sour Cream and Chive Dipping Sauce

2 Tbsp. Chopped Chives
1 cup Sour Cream

Mix chives into sour cream and serve on the side.