Quesadillas

8 (8 inch) flour tortillas
2 cups shredded Cheddar cheese
1 (16 ounce) jar Thick & Chunky Salsa, any variety
1 cup diced cooked chicken
4 medium green onions, chopped
vegetable oil
1 (8 ounce) container sour cream


Top each of 4 tortillas with 1/2 cup cheese, 1/4 cup salsa, 1/4 cup chicken and 2 tablespoons green onions. Moisten edges of tortillas with water. Top with remaining tortillas and press edges together to seal.
Lightly oil grill rack and heat grill to medium. Brush tops of quesadillas with oil. Place quesadillas oil-side down on grill rack. Brush other side of quesadillas with oil. Grill quesadillas 5 minutes or until cheese is melted, turning quesadillas over once during grilling. Remove quesadillas from grill and let stand 2 min.
Cut quesadillas into wedges. Serve with remaining salsa and sour cream.

Note: I use the oven for making mine by preheating oven to 400 F and placing the quesadillas on a pizza pan, turning once. Cook long enough to brown and to melt cheese.