4. Stir the cooked chicken into the Ranchero Sauce and mix well.

5. Butter 1 side of each tortilla and place, buttered side down, on a piece of waxed paper. Spread a portion of the cheese over one half of the tortilla and top with a portion of the chicken mixture. Leave about an inch around the edge so the mixture does n’ t spill out onto the grill.

6. Fold the other side of the tortilla over the filling like a closed book. When the quesadillas are assembled, grill them on both sides until lightly toasted, but not burned.

7. Put each quesadilla on a plate and slice or leave whole. Serve with individual ramekins of sour cream and Pico de Gallo.

Serves 4

This is a great go-to idea when you have all the ingredients on hand. Think

about it next time you have leftover chicken that can be sliced or shredded.

Ranchero sauce can be purchased, and salsa, cheese, and sour cream are

refrigerator staples.