1/4 cup tomato-based salsa
2 tablespoons fire-roasted canned, diced green chiles, drained
1 teaspoon taco seasoning
2 tablespoons butter, softened
8 (1/2 inch thick) slices hearty artisan jalapeño or tomato bread
4 ounces (1 cup) Wisconsin Queso Quesadilla Cheese*, shredded
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