- 8 (8 inch) flour tortillas
- 2 cups shredded Cheddar cheese
- 1 (16 ounce) jar Pace® Thick & Chunky Salsa, any variety
- 1 cup diced cooked chicken
- 4 medium green onions, chopped
- vegetable oil
- 1 (8 ounce) container sour cream
- Top each of 4 tortillas with 1/2 cup cheese, 1/4 cup salsa, 1/4 cup chicken and 2 tablespoons green onions. Moisten edges of tortillas with water. Top with remaining tortillas and press edges together to seal.
- Lightly oil grill rack and heat grill to medium. Brush tops of quesadillas with oil. Place quesadillas oil-side down on grill rack. Brush other side of quesadillas with oil. Grill quesadillas 5 minutes or until cheese is melted, turning quesadillas over once during grilling. Remove quesadillas from grill and let stand 2 min.
- Cut quesadillas into wedges. Serve with remaining salsa and sour cream.