Chicken Quesadilla Sandwiches

Loaded with chicken and cheese, these hearty quesadillas are more than an appetizer...they're a meal!

📝 Ingredients

• 1 1/2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon ground cumin
• 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
• Cooking spray
• 1 cup shredded Monterey Jack cheese (4 oz)
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
• Thick & chunky salsa, if desired

👨‍🍳 Instructions

1. 1In small bowl, mix chicken, cilantro and cumin.
2. 2Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in skillet. Layer with one-fourth of the chicken mixture, 1/4 cup of the cheese and one-fourth of the chiles to within 1/2 inch of edge of tortilla. Top with another tortilla; spray top of tortilla with cooking spray.
3. 3Cook over medium-high heat 4 to 6 minutes, turning after 2 minutes, until light golden brown. Repeat with remaining tortillas, chicken mixture, cheese and chiles. Cut quesadillas into wedges. Serve with salsa.