- CRISCO® No-Stick Cooking Spray
- 1 cup cooked chicken, finely shredded
- 1/2 cup tomato salsa, plus additional for serving
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons mayonnaise
- 2 teaspoons chili powder
- 8 (8 inch) flour tortillas
- 1 1/2 cups Jalapeno Jack or Monterey Jack cheese, shredded
- 8 sprigs fresh cilantro, minced (optional)
- Sour cream
- Heat oven to 450 degrees. Line 2 baking sheets with heavy-duty aluminum foil. Spray with CRISCO(R) No-Stick Cooking Spray.
- In a medium mixing bowl, combine chicken, salsa, salt, pepper, mayonnaise, chili powder, cheese and minced cilantro.
- Arrange 4 tortillas on baking sheet. Top with chicken mixture. Top with remaining 4 tortillas; press closed gently.
- Bake 5 minutes. Remove baking sheets from oven. Carefully turn quesadillas with spatula.
- Return to oven; bake 5 minutes more, or until browned. Let stand 2 minutes. Cut each in quarters.
- Serve immediately, with additional salsa and sour cream if desired.