Chicken and Jalapeno Quesadillas

• 4 9-inch-diameter (burrito size) jalapeno- or other chili-flavored flour tortillas
• Vegetable oil
• 1 1/2 cups (packed) shredded Mexican-blend cheeses
• 1 1/2 cups (packed) shredded Mexican-seasoned or other purchased roasted chicken
• 1/4 cup chopped fresh cilantro

1. Preheat oven to 375F.
2. Brush 2 tortillas with oil.
3. Place tortillas, oil side down, on baking sheet.
4. Sprinkle each with 1/4 of cheese, half of chicken, half of cilantro, and 1/4 of cheese, leaving 3/4-inch border.
5. Top each with 1 tortilla, pressing to adhere; brush top with oil.
6. Bake quesadillas until filling is heated through and edges begin to crisp, about 10 minutes.
7. Using large metal spatula, turn each over and bake until bottom is crisp, about 5 minutes.
8. Transfer quesadillas to plates.
9. Cut into wedges and serve.

diameter, vegetable oil, cheeses, chicken, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/chicken-and-jalapeno-quesadillas-5859 (may not work)