Chicken-Chile Quesadillas

READY IN: 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (11 1/2 ounce) package flour tortillas, burrito size
  • 2
    cups Mexican blend cheese, finely shredded
  • 2
    cups chicken, cooked and finely chopped
  • 1
    (4 1/2 ounce) can green chilies, chopped
  • 2
    tablespoons butter, melted
  • 1
    cup salsa, Old El Paso
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DIRECTIONS

  • Top one half of each tortilla with cheese, chicken and green chilies. Fold other half 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 hot. Cut into wedges. Serve with salsa.
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