Categories: Appetizers, Chicken, Quesadillas, Tex-Mex

Ingredients

• 2 1/2 cups shredded cooked chicken
• 2/3 cup salsa
• 1/3 cup sliced green onion
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 6 8-inch flour tortillas
• 1/4 cup butter or 1/4 cup margarine, melted
• 2 cups shredded monterey jack cheese
• sour cream
• guacamole

Directions

1. In a skillet, combine the first 6 ingredients. Over medium heat, cook uncovered, for 10 minutes or until heated through, stirring occasionally.

2. Brush one side of tortillas with butter.

3. Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla.

4. Sprinkle with 1/3 cup of cheese; fold in half. Place on a lightly greased baking sheet.

5. Bake at 475 degrees for 10 minutes or until crisp and golden brown.

6. Cut into wedges; serve with sour cream and guacamole.

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