Chicken-Chile Quesadillas
Ready in about 5 minutes or less!
- 1 package (11.5 oz) Old El PasoŽ flour tortillas for burritos (8 tortillas)
- 2 cups finely shredded Mexican cheese blend (8 oz)
- 2 cups shredded or finely chopped cooked chicken
- 1 can (4.5 oz) Old El PasoŽ chopped green chiles
- 2 tablespoons butter or margarine, melted
- 1 cup Old El PasoŽ salsa (any variety)
1. Top one half of each tortilla with cheese, chicken and green chiles. 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.
2 . 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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