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Cinco de Mayo Recipes
Betty Crocker's Chicken-Chile Quesadillas
By Betty Crocker
INGREDIENTS
1 package (11.5 oz) Old El Paso®
flour tortillas for burritos (8 tortillas)
2 cups finely shredded Mexican cheese blend (8 oz)
2 cups shredded or finely chopped cooked chicken
1 can (4.5 oz) Old El Paso® chopped green chiles
2 tablespoons butter or margarine, melted
1 cup Old El Paso® salsa (any variety)
Make: 8 servings.
PREPARATION
1. Top one half of each tortilla with cheese, chicken and green
chiles. Fold other half of each tortilla over filling; press
down with back of pancake turner. Lightly brush melted butter
on both sides of each filled tortilla.
2. Heat 12-inch nonstick skillet over medium
heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning
once, until golden brown and hot. Cut into wedges. Serve with
salsa.
