Quick Chicken Quesadillas
- 6 oz. refrigerated, cooked Southwest-flavor chicken breast strips (from 9- or 12-oz. pkg.)
- 1/2 C. Old El Paso® Thick 'n Chunky salsa
- 1 11.5 oz. pkg. Old El Paso® flour tortillas for burritos (eight 8-inch tortillas)
- Cooking spray
- 2 C. finely shredded Colby-Monterey Jack cheese blend (8 oz.)
- 1/4 C. sour cream
Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa. Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in 10-inch nonstick skillet. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray. Cook uncovered over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.