- 1 1/3 cups shredded Monterey Jack cheese
- 1 cup chopped cooked chicken or chicken luncheon meat
- 2/3 cup chopped dried tart cherries
- 3 tablespoons purchased chipotle-flavored salsa
- 2 10-inch flour tortillas
- Purchased chipotle-flavored salsa (optional)
- Light sour cream (optional)
- Thinly sliced green onions (optional)
- To assemble, layer 1/3 cup cheese, 1/2 cup chicken, 1/3 cup cherries and 1 1/2 tablespoons salsa on half of each tortilla. Sprinkle each with 1/3 cup of remaining cheese. Fold tortillas in half; pressing gently.
- Spray a nonstick 10- or 12-inch skillet and tops of each quesadilla with no-stick cooking spray. Heat skillet over medium-low heat. Place quesadillas in skillet, bottom sides down.
- Cook quesadillas, uncovered, for 9 to 12 minutes or until golden and cheese is melted, carefully turning over once. Remove quesadillas from skillet.
- Cut quesadillas into wedges. If desired, serve with additional salsa, sour cream and green onions.