In small bowl, combine chicken, cheese, chilies and chil1 powder. Divide mixture evenly among tortillas. Fold tortillas in half.
In 10-inch skillet over medium heat, in 1 tbs hot oil, cook 2 tortillas at a time until lightly browned on both sides. Repeat with remaining oil and tortillas. Cut each tortilla into 4 wedges. Serve with salsa for dipping.
Makes 16 appetizers.
Cajun Country -- New Iberia, Louisiana