Alouette^® Roasted Chicken Quesadillas Recipe

4 large burrito-style flour tortillas
1 pkg. (6.5 oz.) Alouette Spinach Artichoke Spreadable Cheese
½ cup sundried tomatoes packed in extra virgin olive oil, chopped
3 tbsp. red onion, minced
4 tbsp. Kalamata olives, pitted and sliced
1 cup cooked rotisserie chicken breast, chopped
2 tbsp. vegetable oil, for frying

Place tortillas on a flat surface. Spread 4 tbsp. of Alouette Spinach Artichoke Spreadable Cheese to layer each of the tortillas.

Sprinkle ¼ cup tomatoes, 1 ½ tbsp. onion, and 2 tbsp. olives on 2 of the cheese layered tortillas and top each with ½ cup chopped chicken breast.

Place remaining 2 tortillas, cheese layered side down, over chicken.

Heat 1 tbsp. oil in large sauté pan over medium-high heat.

Saute one quesadilla for 5 minutes, flip and sauté an additional 3 minutes or until golden brown. Repeat with other quesadilla.

Place quesadillas on a cutting board and cut into eighths; serve immediately.

Note:
For steak quesadillas, use chopped or shredded grilled steak, Alouette Sundried Tomato & Basil Spreadable Cheese, and spinach leaves; omit the sundried tomatoes and olives.