Teriyaki Chicken Quesadillas

2 cups shredded leftover chicken
1/2 cup loosely packed cilantro, chopped
2 green onions, sliced, divided
1/2 cup prepared teriyaki sauce
4 large flour tortillas
1 cup bean sprouts
1 cup shredded Maonterey Jack cheese

Mix together the chicken, cilantro & 1 onion & teriyaki sauce in a medium bowl.

Heat a large ungreased skillet or griddle over medium heat. Place tortilla onto skillet & heat for 1 minute, or until lightly browned. Flip over; spread 1/4 of the chicken mixture over 1/2 of the tortilla. Sprinkle with 1/4 of the bean sprouts & 1/4 of teh cheese. Fold in half. Cook until golden brown & cheese is melted. Remove & keep warm in oven. Continue making quesadillas with remaining ingredients.

Cut quesadillas into wedges; garnish with the remaining green onion & serve.

Makes 4 servings