1 Rotisserie Chicken, shredded
1 cup El Sol Pico de Gallo Salsa
1 teaspoon oregano
1 teaspoon ground cumin
4 oz. cream cheese
Dash of salt
8 flour tortillas
1/4 cup melted butter
2 cups shredded Monterey Jack cheese
Optional: Serve the quesadillas with sour cream if desired

Preheat oven to 375 degrees.
Heat the first six ingredients in a large skillet over medium heat until cream cheese is melted and blended throughout the mixture.
Lightly brush one side of each tortilla with butter and place (butter side down) on baking sheet.
Spread about 1/3 cup of chicken mixture on one-half of the tortilla and then cover with a good sprinkling of the cheese.
Fold over each tortilla and bake for about 10 minutes until slightly crisp and lightly brown.
Spread some extra El Sol Pico de Gallo Salsa on top and cut into wedges and enjoy!