2-3Roma tomatoescoarsely chopped (to total 1-1 1/2 cups)
1cupshredded cooked chicken
1cupshredded mozzarella cheese
1/2cupcrumbled feta cheese
1teaspoonGreek seasoning blend
48-inch flour tortillas
Cucumber slicesif desired
Sliced rip olivesif desired
In a large sauté pan, heat over medium heat.
In a large bowl, combine cream cheese, garlic, tomatoes, chicken, mozzarella cheese, feta cheese and parsley. Set aside.
On a cutting board, lay out tortillas and spread ½ tablespoon of butter on each tortilla. Take one buttered tortilla and place butter side down in pan. Working quickly, top with about 1/ 2 cup chicken mixture and spread evenly over tortilla. Top with another buttered tortilla, this time with the butter side facing up.
Sauté the quesadilla in the pan and flip over once the first side is golden and crispy. Using a spatula, I like to push the tortilla down so that the heated mixture more evenly distributes itself around the tortilla.
When both sides are golden and quesadilla is heated through, remove from pan and set aside on a plate. Repeat with remaining tortillas and chicken mixture.
Cut quesadillas into wedges and serve with cucumber slices and olives if desired.
The chicken, cheese, tomato filling may be made up to one day ahead and stored in the refrigerator.