Chicken Quesadilla

INGREDIENTS:

• 2-1/2 cups shredded cooked chicken

• 2/3 cup salsa

• 1/3 cup sliced green onions

• 3/4 to 1 teaspoon ground cumin

• 1/2 teaspoon salt

• 1/2 teaspoon dried oregano

• 6 flour tortillas (8 inches)

• 1/4 cup butter, melted

• 2 cups shredded Monterey Jack cheese

• Sour cream and guacamole

DIRECTIONS:

1. In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally.

2. Brush 1 side of each tortilla with butter; place tortillas buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese.

3. Fold plain side of each tortilla over filling and cheese. Bake at 375° until tortillas are crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.