Who says quesadillas have to be flat? Now taquitos are traditionally made with the small 6 in flour or corn tortillas, I only had the larger 8 inch ones so I decided to call them quesadilla rolls. Stuffed with chicken, salsa, and cheese they are a great appetizer, or weeknight meal because they are larger. They still are dunk-able though!
1 8oz jar medium salsa
4 cups cooked, shredded chicken, a rotisserie chicken works well also
1 cups Monterrey Jack cheese, shredded
1 cup Cheddar Cheese, shredded
10 (8-inch) flour tortillas
Non-stick cooking spray
Preheat oven to 425 degrees.
Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.
Mix together chicken, salsa, and cheese. Mix well. Spoon 2-3 tablespoons of the chicken mixture into a flour tortilla and roll it up.
Place Quesadilla Roll Roll seam-side down on the baking sheet. Repeat until you are out of tortillas. Once finished, spray the tops of the taquitos with non-stick cooking spray or brush with olive oil.
Place pan in oven and bake for 15-20 minutes, or until edges and tops are golden. Let cool for a couple of minutes. Serve with Sour Cream or Ranch Dip.