1 package (6 oz.) refrigerated cooked Southwest-flavor chicken breast strips
1/2 cup chunky-style salsa
8 flour tortillas (6 to9 inch)
2 cups finely shredded Colby-Monterey Jack cheese blend (8oz.)
1/4 sour cream
1 Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
2 Spray 1 side of tortilla with cooking spray; place sprayed side down in 10-inch skillet. Layer with 1/4 of
the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking
3 Cook uncovered medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown.
Repeat with Remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges.
Serve with sour cream and, if desired, add salsa.