Chicken Quesadilla

Quesadillas are easy and take all of 15 minutes to prepare. I use my leftovers and use the basic recipe as a guide. You can use any cheese, meat, and even leftover fish. I thought cooking the stacks of tortillas would be messy but they stay together. A Teflon pan makes the clean-up easy.

2 ( 5 oz.) can Hormel@ Chunk
Breast of Chicken, drained and flaked

2/3 cup salsa
2/3 cup shredded Monterey Jack cheese
1/4 cup finely chopped green onion

8 (8-inch) flour tortillas
1/2 pint sour cream

In small bowl, combine chicken, salsa, cheese and green onion.

Divide evenly among 4 tortillas.

Cover with remaining tortillas.

Place one tortilla stack in large skillet over medium heat.

Cook 2 minutes. Turn. Cook 1 to 2 minutes longer or until cheese is melted.

Repeat with remaining tortilla stacks.

Serve with sour cream, if desired.

Yield 4 to 6 servings.

JACQUELINE'S COOKBOOK