Recipe Instructions:
Ingredients%3A%0A%E2%80%A2%092%20large%20flour%20tortillas%0A%E2%80%A2%091%20cup%20shredded%20cooked%20chicken%0A%E2%80%A2%091%20cup%20shredded%20cheese%20%28cheddar%2C%20Monterey%20Jack%2C%20or%20Mexican%20blend%29%0A%E2%80%A2%091%2F2%20cup%20salsa%0A%E2%80%A2%091%2F2%20cup%20guacamole%0AInstructions%3A%0A1.%09Place%20one%20tortilla%20on%20a%20flat%20surface.%0A2.%09Spread%20half%20of%20the%20shredded%20cheese%20evenly%20over%20the%20tortilla.%0A3.%09Scatter%20shredded%20chicken%20over%20the%20cheese.%0A4.%09Sprinkle%20remaining%20cheese%20over%20the%20chicken.%0A5.%09Top%20with%20the%20second%20tortilla.%0A6.%09Heat%20a%20non-stick%20skillet%20over%20medium%20heat.%0A7.%09Carefully%20transfer%20the%20quesadilla%20to%20the%20skillet%20and%20cook%20until%20golden%20brown%20and%20crispy%20on%20both%20sides%2C%20about%203-4%20minutes%20per%20side.%0A8.%09Remove%20from%20skillet%20and%20cut%20into%20wedges.%0A9.%09Serve%20hot%20with%20salsa%20and%20guacamole%20on%20the%20side.%0A
