Chicken-Chile Quesadillas

Name: Chicken-Chile Quesadillas
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

Preparation time: 20 mins
Cooking time: 20 mins
Difficulty: Easy Recipes
Serves: 8 people

Breakfast

mvchamor

May 5, 2016

Chicken-Chile Quesadillas.

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

Chicken-Chile Quesadillas

Print Recipe

Ingredients

Scale

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

Instructions

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.