Chicken Chile Quesadillas

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

📝 Ingredients

• 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
• 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 oz) Old El Paso™ Chopped Green Chiles
• 1/4 cup sliced green onions (4 medium)
• 2 tablespoons butter or margarine, melted
• 1 cup thick & chunky salsa

👨‍🍳 Instructions

1. 1Top 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. 2Heat 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.