Ingredients:

• 12 white flour or corn tortillas
• 5 grilled or baked chicken breasts, sliced into thin slices
• 1 pound shredded Quesadilla cheese, or substitute Monterey Jack
• 2 cups Fischer & Wieser Chipotle & Corn Salsa
• canola oil

Instructions:

Lay the tortillas on a baking sheet. Arrange some of the chicken slices on half of each tortilla. Scatter 1/3 cup of the shredded cheese over the chicken on each tortilla. Spoon some of the Fischer & Wieser Chipotle & Corn Salsa over the cheese. Fold the top of the tortillas over the filling. Heat a thin glaze of canola oil in a large skillet or flat griddle-grill. When oil is medium hot, cook the quesadillas until the cheese has melted and tortillas are slightly browned, turning once with a wide metal spatula. Smash the top of the tortilla to flatten slightly when turned. To serve, cut each quesadilla into two wedges. Arrange on a platter and serve hot with more Fischer & Wieser Chipotle & Corn Salsa on the side. Serves 6.