6 1Tvegetable oil 610-inch flour tortillas 1.5cgrated pepper jack cheese 15ozlibby's mixed vegetables, drained 6ozgrilled chicken breast strips, chopped 1fresh or bottled tomato salsa For each quesadilla, in a large skillet, heat 1 teaspoon oil over medium heat. Place one tortilla in skillet; sprinkle evenly with 1/4 cup cheese. Sprinkle 1/2 cup mixed vegetables and 2 ounces chicken on top. Sprinkle with 1/4 cup cheese and place another tortilla on top. Cover and cook over medium-low heat until bottom is golden and cheese is melted. Carefully turn over and continue to cooked, covered, until second side is golden. Slide quesadilla onto a cutting board and cut into 6 wedges. Repeat with remaining ingredients to make a total of 3 quesadillas. Serve with salsa.