Thursday, October 11, 2007

Barbeque Quesadillas

8 (10-inch) Flour or Wheat Tortillas
1/2 cup Barbecue Sauce
8 ounces (2 cups) Monterey Jack Cheese- shredded
1 1/2 cups Diced Cooked Chicken (can use Rotisseire Chicken)

For each quesadilla, spread 1 tortilla with 2 tablespoons barbecue sauce. Layer with 1/4 cup cheese, 1/4 chicken and 1/4 cup cheese. Place layered tortilla in 12-inch skillet. Top with second tortilla. Cook over medium heat, turning once, until cheese is melted (2 to 3 minutes). Repeat with remaining ingredients. To serve, cut into wedges.