CHICKEN-CHILE QUESADILLAS

Chicken-Chile Quesadillas image

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

Provided by Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 8

Number Of Ingredients 7

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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

Steps:

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.

Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 g, TransFat 0 g