4 Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package) 1/4 cup reduced-fat cream cheese spread with roasted garlic (from 8-oz container) 2 to 3 plum (Roma) tomatoes, coarsely chopped (1 cup) 1 cup shredded cooked chicken 1 cup shredded mozzarella cheese (4 oz) 1/2 cup crumbled feta cheese (2 oz) 2 tablespoons chopped fresh parsley Cucumber slices, if desired Sliced ripe olives, if desired 1. Heat gas or charcoal grill. Spray 2 (30x18-inch) pieces of heavy-duty foil with cooking spray. For each quesadilla, place 1 tortilla on foil; spread with 2 tablespoons of the cream cheese. Top with half each of the tomatoes, chicken, mozzarella cheese, feta cheese and parsley. Top with another tortilla. 2. Wrap foil securely around tortillas; pierce top of foil packet once or twice with fork to vent steam. Place foil packets, seam side up, on grill over medium heat. Cover grill; cook 10 minutes. Turn packets over. Cover grill; cook about 5 minutes longer or until cheese is melted. 3. Cut each quesadilla into 8 wedges. Top with cucumber slices and olives; secure with toothpicks. Find more recipes at www.bettycrocker.com. https://farm3.staticflickr.com/2469/3763192262_f254c2025b.jpg