Chicken-Chile Quesadillas

1
package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)
2
cups finely shredded Mexican cheese blend (8 oz)
2
cups shredded or finely chopped cooked chicken
1
can (4.5 oz) Old El Paso® chopped green chiles
2
tablespoons butter or margarine, melted
1
cup Old El Paso® salsa (any variety)

1.
Top one half of each tortilla with cheese, chicken and green chiles. Fold other half of each tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.
2.
Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa.