Four 9-inch (burrito size) jalapeño or other

chile-flavored flour tortillas 2-3 tablespoons vegetable oil
1-1/2 cups (6 ounces) shredded Wisconsin Mexican-blend cheese
1-1/2 cups shredded Mexican-seasoned or roasted chicken
1/4 cup chopped fresh cilantro

Method: Preheat oven to 375° F. Brush 2 tortillas with oil. Place tortillas, oil side down, on baking sheet. Sprinkle cheese, chicken and cilantro evenly over tortillas, leaving 3/4-inch border. Top each with remaining tortillas and press together gently; brush top with oil. Bake quesadillas until filling is heated through and edges begin to crisp, about 10 minutes. Using large metal spatula, turn each over and bake until bottom is crisp, about 5 minutes. Remove and cut into wedges.

Makes 12 wedges