QUICK AND EASY LEFTOVER CHICKEN QUESADILLAS

INGREDIENTS

• 4 (8-10 inch) flour tortillas
• 1 cup shredded cooked chicken
• ½ cup shredded cheddar or Monterrey jack cheese (I used cheddar)
• ¼ cup cream cheese, softened
• ½ teaspoon garlic powder
• ¼ cup chopped cilantro
• Salt and pepper to taste

INSTRUCTIONS

1. In a large mixing bowl, combine the cream cheese, shredded chicken, cheese, garlic powder, cilantro, salt and pepper.Mix thoroughly until well combined.
   
2. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place one tortilla on the pan, top with half the mixture and spread out evenly, top with another tortilla. Cook for 2 minutes then flip with a spatula and cook the other side for 2 minutes or until light golden and the cheese is melted. Repeat for 2nd quesadilla.
   
3. Remove from heat and cut into 8 slices. Serve with salsa or guacamole.
4. Serve warm with your favorite salsa.

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