Chicken Quesadillas

 


Ingredients

  • 2
    cups shredded cooked chicken
  • 1/4
    cup chopped fresh cilantro
  • 8
    Old El Paso™ flour tortillas (8 inches in diameter)
  • 1
    cup shredded Monterey Jack cheese (4 ounces)
  • 1
    can (4.5 ounces) Old El Paso™ chopped green chiles, drained
  • Old El Paso™ Thick ‘n Chunky salsa, if desired

Steps

1 Heat coals or gas grill for direct heat. Mix chicken and cilantro.

2 Place 1 tortilla on 30x18-inch piece of heavy-duty aluminum foil. Top with one-fourth of the chicken mixture, 1/4 cup of the cheese and one-fourth of the chilies. Top with another tortilla. Wrap foil securely around tortillas; pierce top of foil packet once or twice with fork to vent steam.

3 Repeat with remaining tortillas, chicken mixture, cheese and chilies. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat about 15 minutes or until cheese is melted.

4 Cut quesadillas into wedges. Serve with salsa.

 

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