Cheesy Quesadillas

  • 1/2 lb. leftover chicken shredded
  • 1 medium onion chopped
  • 1 can (4.25 oz.) chopped green chilies
  • 1 jar RAGÚ® Tomato Garlic & Onion Sauce
  • 8 (8-in.) soft taco-size whole wheat tortillas or flour tortillas
  • 1 Tbsp. olive oil
  • 2 cups shredded Cheddar cheese or Mozzarella cheese, (about 8 oz.)
  1. In a medium saucepan with 1 Tbsp. olive oil, sauté onion until soft. Stir in chilies, chicken and ½ cup sauce; set aside.
  2. Meanwhile, evenly brush 1 side of 4 tortillas with ½ of the olive oil. Evenly top half of a tortilla with ¼ of the cheese, chicken filling and then the remaining cheese. Fold over tortilla to close.
  3. Sauté 5 minutes, turning over once, or until cheese is melted. To serve, cut each quesadilla into 4 wedges. Serve with remaining sauce, heated.
Tip: Use ground beef instead of shredded cooked chicken.