Belly Bytes  

Ingredients:
1 bottle (12 ounces) salsa, divided
2 cups grilled, shredded chicken
1/4 cup chopped cilantro
1/2 teaspoon salt
Twelve (9-inch) flour tortillas
Olive oil
2 cups (8 ounces) Monterey Jack shredded cheese or mild shredded cheddar cheese or a combination of both

Directions:
Mix 1/2 cup salsa with chicken, cilantro and salt in medium bowl.

Brush or spray one side of tortilla with oil. Lay on preheated grill, oiled side down. Spread tortilla with 1/3-cup chicken mixture; sprinkle with 1/3-cup cheese. Top with another tortilla and press together; brush top of tortilla with oil.

Grill, covered, three minutes or until the tortilla on the bottom begins to crisp and turn golden.

Carefully flip quesadilla and grill, covered, two minutes more or until cheese is melted and tortillas are crisp. Repeat five more times until all ingredients are used. Cut quesadillas into wedges; serve with remaining salsa.

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