Chicken-Chile Quesadillas

 

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

• 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.
• 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 thoroughly heated. Cut into wedges. Serve with salsa.