Chicken Quesadillas

2 1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregno
6 flour tortillas (8 inches)
1/4 cup butter or margarine, melted
2 cups (8oz) shredded Monterey Jack cheese
Sour cream and guacamole

In a skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally. Brush one side of tortillas with butter. Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1/3 cup cheese; fold plain side of tortilla over cheese. Place on a lightly greased baking sheet. Bake at 475° F for 10 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole.

Yield: 6 servings

This recipe is one of my favorites. Really simple to make and tastes delicious. I like to make it with Zippy Beans and Rice and call it a meal.

Taste of Home - August/September 1999