1. Heat 2 teaspoons oil in 10-inch skillet over medium-high heat. Cook chicken breasts, cilantro and cumin in oil 15 to 20 minutes, turning chicken once and stirring cilantro mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Shred chicken into small pieces; mix chicken and cilantro mixture.
2. Brush 1 side of 1 tortilla with some of the 2 tablespoons oil; place oil side down in same skillet. Layer with one-fourth of the chicken mixture, 1/4 cup of the cheese and 1/4 of the chilies to within 1/2 inch of edge of tortilla. Top with another tortilla; brush top of tortilla with oil. Cook over medium-high heat 4 to 6 minutes, turning after 2 minutes, until light golden brown.
3. Repeat with remaining tortillas, chicken mixture, cheese and chilies. Cut quesadillas into wedges. Serve with salsa.
4. Serve it up on your favorite Dixie product for a delicious mom moment that's clean up-easy.

To Grill:
Heat coals or gas grill for direct heat. Assemble quesadillas on platter, brushing outer sides of tortillas generously with oil. Carefully slide onto grill. Grill uncovered 4 to 6 inches from medium heat 4 to 6 minutes, turning after 2 minutes, until light golden brown.

Nutritional Information
1 Serving: Calories 585 (Calories from Fat 245); Fat 27g (Saturated 9g); Cholesterol 95mg; Sodium 770mg; Potassium 400mg; Carbohydrate 50g (Dietary Fiber 3g); Protein 39g
% Daily Value: Vitamin A 14%; Vitamin C 18%; Vitamin D 2%; Calcium 34%; Iron 24%; Folic Acid 32%;
Diet Exchanges: 3 Starch; 4 Medium-Fat Meat; 1 Vegetable

Kitchen Tips

Simplify
A pancake griddle or large cook-top grill that fits over two burners makes quick work out of cooking many quesadillas at one time.

Special Touch
Offer a taste option to regular salsas. Corn salsa and southwest relish make great toppers for the chicken quesadillas.

Did You Know?
Cut quesadillas into smaller wedges to make appetizer servings

Suggested Dixie Products

Dixie Ultra