Chicken and Mozzarella Quesadillas

16 (8-inch) flour tortillas
4 C. shredded cooked chicken
4 plum tomato, halved, seeded and diced
4 C. shredded mozzarella
2 t. dried basil
4 t. olive oil

Preheat oven to 400�F. Arrange the tortillas on a baking sheet and toast 5 minutes; turn over and bake an additional 5 minutes. Top two of the tortillas with the chicken, diced tomato, mozzarella and basil. Top with the remaining tortillas, pressing down lightly. Brush the tops with olive oil.

Bake about 8 minutes, or until the cheese has melted. Remove from oven and cool a few minutes before cutting into wedges.

Serves 8.

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