Nonstick cooking spray
4- 7 or 8 inches flour tortillas
1 cup shredded extra-sharp cheddar cheese or Mexican cheese blend (4 ounces)
1-4 ounce can diced green chiles, drained
1-18 ounce tub refrigerated barbecue sauce with shredded chicken (2 cups)
1 cup bottled salsa
1/4 cup dairy sour cream
1/4 cup sliced green onion (2)
Coat one side of each tortilla with cooking spray. Place, coated sides down, on cutting board or waxed paper. Sprinkle 1/4 cup of the cheese over half of each tortilla. Top with green chiles and barbecue sauce with chicken. Fold tortillas in half, pressing gently.
Preheat oven to 350. In a hot 10-inch skillet cook quesadillas, two at a time, over medium heat for 6 to 8 minutes or until golden brown, turning once.
Place quesadillas on a baking sheet. Keep warm in preheated oven for up to 30 minutes. Repeat with remaining quesadillas. Cut each quesadilla into 3 wedges. Serve with salsa, sour cream, and green onion. Makes 4 servings.
Recipe shared from: www.bhg.com