Chicken Quesadillas

One 5 oz can Swanson Premium white and dark chunk chicken, drained
1/2 cup shredded Monterey Jack cheese
2 tbs chopped chilies
1/8 tsp chili powder
4 flour torti1las
2 tbs vegetable oil

In small bowl, combine chicken, cheese, chilies and chil1 powder. Divide mixture evenly among tortillas. Fold tortillas in half.

In 10-inch skillet over medium heat, in 1 tbs hot oil, cook 2 tortillas at a time until lightly browned on both sides. Repeat with remaining oil and tortillas. Cut each tortilla into 4 wedges. Serve with salsa for dipping.

Makes 16 appetizers.

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana