Left over Salmon and Rotisserie Chicken Quesadillas

1. 1

   Combine the salmon, chicken and cheese in a bowl.

2. 2

   Spread equal amounts of the mixture on one half of each tortilla.

3. 3

   In a large non-stick skillet, melt butter over medium heat.

4. 4

   Place one of the tortillas in the skillet and fold over.

5. 5

   Cook on one side about 3 minutes or until desired crispiness.

6. 6

   Flip and cook another 3 minutes.

7. 7

   Remove to a cutting board.

8. 8

   Repeat with the other tortilla.

9. 9

   Cut each tortilla into triangles and serve.

10. 10

    I didn't serve mine with salsa, sour cream or guacamole, but I'm sure it would be quite tasty with those too!

* Per serving · 4 servings · Values may vary.

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