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

Direction:

• 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.