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2 teaspoons vegetable oil
1 pound boneless skinless chicken breast halves
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
8 flour tortillas
Cooking spray
1 cup shredded Monterey Jack-Colby cheese (4 ounces)
1 (4-ounce) can chopped green chilies, drained
Salsa, if desired


Heat 2 teaspoons oil in 10-inch nonstick skillet over medium-high heat. Cook chicken, 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. Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in same skillet. Layer with one-fourth of the chicken mixture, 1/4 cup of the cheese and one-fourth of the chilies to within 1/2 inch of edge of tortilla. Top with another tortilla; spray top of tortilla with cooking spray. Cook over medium-high heat 4 to 6 minutes, turning after 2 minutes, until light golden brown. Repeat with remaining tortillas, chicken mixture, cheese and chilies. Cut quesadillas into wedges. Serve with salsa.

Betty's Tip
For a super quick side dish, combine hot cooked rice with salsa or with melted process cheese spread. Top with sliced ripe olives and chopped green onions for a festive look.