Cheesy Chicken Quesadillas

This celebration of South-of-the-Border flavors, with shredded rotisserie chicken, cheese, cilantro, and chunky salsa sandwiched between flour tortillas, works great for a quick, all-in-one meal or delicious appetizer.

📝 Ingredients

• 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
• 2 cups shredded deli rotisserie chicken (without skin)
• 2 cups shredded Cheddar-Monterey Jack cheese (8 oz)
• 1/4 cup chopped fresh cilantro
• 2 teaspoons oil
• 1/4 cup ranch dressing
• 1/2 cup thick & chunky salsa
• 1 tablespoon chopped fresh cilantro

👨‍🍳 Instructions

1. 1On 4 tortillas, layer chicken, cheese and 1/4 cup cilantro. Top with remaining tortillas. Brush top of each quesadilla with about 1/2 teaspoon oil.
2. 2Heat 12-inch nonstick skillet over medium heat. Place 1 quesadilla in skillet oil side down; brush top side with about 1/2 teaspoon oil. Cook about 1 minute or until light golden brown.
3. 3Carefully turn quesadilla; cook 1 minute longer or until golden brown. Repeat with remaining quesadillas. Drizzle quesadillas with dressing and salsa. Sprinkle with 1 tablespoon cilantro. To serve, cut into wedges.