2 (12.5-oz.) cans shredded chicken
2 T. water
1 taco seasoning packet (1.25 ounces)
1 c. “pico de gallo” style salsa, or chunky salsa
4 flour tortillas
1 c. shredded Mexican cheese
Preheat oven to 350°. In medium skillet over medium heat, cook chicken until warm. Add water, taco seasoning and salsa. Stir together. On a baking sheet covered in aluminum foil, place two tortillas. Scoop chicken mixture onto tortillas and spread evenly. Sprinkle with cheese and top with the other tortillas. Bake for 5-7 minutes or until cheese is fully melted. Cut with pizza cutter into small triangles. Makes 2 quesadillas.
