You Gotta Try These...

Grilled Chicken QuesadillasSpice up your summer grilling with this fun and flavor packed recipe.
32 Rhodes™ Dinner Rolls or 16 Rhodes Texas™ Rolls, thawed to room temperature
3 cups chopped cooked chicken, seasoned with salt & lemon pepper
2 cups prepared salsa
2 cups grated sharp cheddar cheese
1 cup canned black beans, drained
1 cup canned whole kernel corn, drained
1/2 cup chopped cilantro
1/4 cup butter, melted
Spray counter lightly with non-stick spray. Roll two dinner rolls combined or 1 Texas roll into an 8-inch circle (dough will be thin). Place in a small sprayed skillet on the stove top and cook on each side 1-2 minutes or until very lightly browned. Repeat with remaining rolls to make 16 flatbread circles. In a large bowl combine chicken, salsa, cheese, beans, corn and cilantro. Brush melted butter over one side of each flatbread. Spread chicken mixture evenly over unbuttered side of 8 flatbreads. Top with remaining flatbreads, buttered side up. Grill at medium high heat on a sprayed grill or grill pan for about 3 minutes on each side or until cheese is melted and flatbread is browned.