chicken quesadillas

Ingredients

• 1 pound cooked chicken, shredded
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup shredded cheddar cheese
• 1/4 cup chopped red onion
• 1/4 teaspoon chili powder
• 1/4 cup salsa
• 4 large flour tortillas
• 2 tablespoons vegetable oil

Instructions

1. In a medium bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, red onion, and chili powder.
2. Spread 1 tablespoon of vegetable oil in a large skillet over medium heat.
3. Place one tortilla in the skillet. Sprinkle half of the chicken and cheese mixture over one half of the tortilla.
4. Fold the tortilla in half.
5. Cook for 3-4 minutes per side, or until golden brown and the cheese is melted.
6. Repeat with the remaining tortillas and filling.
7. Serve immediately with salsa.

Notes

• For extra flavor, add a pinch of cumin or paprika to the chicken mixture.
• You can use pre-cooked rotisserie chicken to save time.
• To prevent the tortillas from sticking to the pan, lightly grease the skillet with cooking spray.
• Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.