Chicken Quesadillas

4 ounces cream cheese, softened

⅔ cup shredded colby jack cheese (more if desired)

1 (12.5-ounce) can chicken chunks

1 (4-ounce) can diced green chiles (optional)

Flour or corn tortillas

Butter or olive oil

In a bowl stir together cream cheese, shredded cheese, chicken, and chiles. Add a pinch of salt and pepper if desired. Very lightly butter or oil one side of a tortilla. Turn over and spread a generous spoonful of chicken mixture on one half of the unbuttered side. Fold in half.

In a hot skillet or on a hot griddle, cook each side of the filled quesadilla until the cheese is melted and the tortilla is crisp and golden brown.