Chicken-Chile Quesadillas

By cwyorkiex3

Layer classic Southwestern ingredients plus time-saving rotisserie chicken and prepared salsa for these quick tortilla triangles.

Ingredients

• 1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
• 2 cups finely shredded Mexican cheese blend (8 oz)
• 2 cups shredded or finely chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
• 1 can (4.5 oz) Old El Paso® chopped green chiles
• 1/4 cup sliced green onions (4 medium)
• 2 tablespoons butter or margarine, melted
• 1 cup Old El Paso® Thick 'n Chunky salsa

Details

Servings 8
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Top one half of each tortilla with cheese, chicken, green chiles and onions. Fold other half of each tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.

Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and thoroughly heated. Cut into wedges. Serve with salsa.

Once you cook a filled quesadilla in the skillet, transfer it to a cookie sheet in a 300°F oven while you cook the remaining quesadillas.