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The convenience of using a deli-prepared roasted chicken saves you time and makes this recipe simple to prepare. Serve as a main course or as a party appetizer. Cutting back on the fat? Omit the butter and pan-fry the quesadilla in a dry skillet...don't worry, it won't stick and the tortilla will be nice and crispy.

1 deli-roasted whole chicken, deboned and shredded

8 ounces Monterey Jack or cheddar cheese (or a combination of both), shredded

1/2 cup chopped red onion

4 green onions, chopped

2 ripe tomatoes, seeded and chopped

1/2 cup fresh cilantro leaves, packed

1 to 2 fresh jalapeno peppers, seeded, de-ribbed and chopped

Juice of 1 fresh lime

Salt and freshly ground black pepper to taste

8 (10-inch) flour or whole wheat tortillas

Softened butter

Sour cream for accompaniment

Commercial salsa for accompaniment (or Pico de Gallo)

1. In a bowl combine the deboned and shredded chicken, cheese(s), red onion, green onion, tomatoes, cilantro, jalapeno peppers and fresh lime. Season to taste with salt and pepper.
2. To assemble and cook a quesadilla, spread or brush the softened butter on one side of two tortillas. Place one tortilla butter-side down in a medium-heated 10-inch or larger skillet. Spread 1/4 of the chicken mixture on top of the tortilla and top with the remaining tortilla, butter-side up. Cook until the bottom tortilla is nice and golden brown, using a pancake turner, carefully turn the quesadilla over and cook until nicely golden brown. Repeat process 3 more times with remaining tortillas and chicken mixture.
3. To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour cream and salsa on the side.

Makes 4 main course servings or 32 appetizers.