Chicken-Chile Quesadillas - cooking recipe

Ingredients

1 (11 1/2 ounce) package flour tortillas, burrito size
2 cups Mexican blend cheese, finely shredded
2 cups chicken, cooked and finely chopped
1 (4 1/2 ounce) can green chilies, chopped
2 tablespoons butter, melted
1 cup salsa, Old El Paso

Preparation

Top one half of each tortilla with cheese, chicken and green chilies. Fold other half 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 hot. Cut into wedges. Serve with salsa.