Ingredients:

• 8 flours tortillas
• 8 ounces cream cheese
• 2 tablespoons SCOTT FARMS South of the Border Dip Mix
• 1 (10 oz.) can chicken breast, drained and shredded
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped green onions
• 1/4 cup chopped bell pepper or 1 small can green chilies, drained

Directions:

Combine SCOTT FARMS South of the Border Dip Mix with 8 ounces cream cheese. Spread on 4 flour tortillas. In a small bowl, combine chicken, green onions, and bell pepper. Divide chicken mixture over each of the 4 flour tortillas. Top each with 1/4 cup shredded cheese. Place remaining tortillas on top of each. Lightly spray both sides of each quesadilla with nonstick cooking spray. Place on a baking sheet. Bake at 400 degrees for 12 minutes or until golden brown, turning once. Cut into wedges and serve with sour cream, salsa, and guacamole. Makes 4 servings.