Chicken Quesadillas

• 2-1/2 cups shredded cooked chicken
• 2/3 cup salsa
• 1/3 cup sliced green onions
• 3/4 to 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 6 flour tortillas (8 inches)
• 1/4 cup butter, melted
• 2 cups shredded Monterey Jack cheese
• Sour cream and guacamole

1. In a large skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.

2. Brush one side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese.

3. Fold plain side of tortilla over cheese. Bake at 375° for 9-11 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole.

Nutrition: 1 quesadilla: 477 calories, 26g fat (13g saturated fat), 106mg cholesterol, 901mg sodium, 27g carbohydrate (1g sugars, 1g fiber), 31g protein.