(16 ounce) jar Thick & Chunky Salsa, any variety
cup diced cooked chicken
medium green onions, chopped
(8 ounce) container sour cream
1. Top each of 4
tortillas with 1/2 cup cheese, 1/4 cup salsa, 1/4 cup chicken and 2 tablespoons
green onions. Moisten edges of tortillas with water. Top with remaining
tortillas and press edges together to seal.
2. Lightly oil grill
rack and heat grill to medium. Brush tops of quesadillas with oil. Place
quesadillas oil-side down on grill rack. Brush other side of quesadillas with
oil. Grill quesadillas 5 minutes or until cheese is melted, turning quesadillas
over once during grilling. Remove quesadillas from grill and let stand 2 min.
3. Cut quesadillas
into wedges. Serve with remaining salsa and sour cream.
Serve with Spanish-style rice
and fresh carrot sticks.