- 4 ounces oven-roasted chicken breast slices (from deli), chopped
- 1 cup Old El Paso® Thick ‘n Chunky salsa
- 3/4 cup shredded Mexican cheese blend (3 oz)
- 1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits
How to Make It
Heat closed medium-size contact grill for 5 minutes; spray grill plates with cooking spray. In medium bowl, mix chicken, 1/3 cup of the salsa and the cheese.
Press each biscuit into 5-inch round. Place 1/4 cup chicken mixture on one side of each round. Fold dough over filling; press edges with fork to seal.
Place 2 biscuits at a time on grill; close grill. Cook 2 to 3 minutes or until golden brown. Cut each quesadilla into 3 wedges; serve with remaining salsa..
Shredded cooked chicken can be used instead of the sliced roasted chicken, if desired.