1 Rotisserie Chicken cooled and shredded
1 (12 pack) corn tortillas or flour tortillas
1 packet Taco Seasoning
1 shredded Mexican cheese
4 teaspoons water
1 tablespoon butter
In a medium frying pan heat water and chicken.
When chicken is warm, to hot add the taco seasoning, then remove from the heat.
Warm a griddle up to 250° to 300°.
Heat butter on griddle.
Take the corn tortilla and place it on the hot melted butter on the griddle then add a small hand full of cheese.
On top of the cheese add about 1/4 cut of chicken.
Then on top of the chicken add another small hand full of cheese on top.
Then place another tortilla on top the cheese, making a Quesadilla .
Let it cook till the cheese starts to melt and tortilla starts to brown about 3 minutes.
Then flip over and do the same.
Remove from griddle and let cool about 2 minutes, then cut into four triangles.
These are great served with my guacamole recipe.