Instructions

1. In a large bowl, mix together the shredded chicken and diced green chiles. In a small, separate bowl, whisk together the flour and water to create a paste. Diagonally layer a heaping tablespoon of the green chile chicken on top of a tortilla quarter, parallel to the outer edge. Place a string cheese half on top of the chicken. Use a finger to generously coat the edges of the tortilla with the flour paste. Fold the top and bottom corners over the filling, then roll the remaining pointed corner inward and over the filling. Continue rolling until completely sealed, like a burrito. Set aside, seam-side down, and repeat for the remaining quesadilla sticks.
2. Heat a half-inch of oil in a large skillet over medium-high heat. Add the quesadilla sticks in batches, seam side down, and cook until golden on the bottom, about 3 minutes. Flip and continue cooking until browned all over and crisp, about 2 more minutes. Remove to a wire-rack lined sheet pan and repeat until all sticks are fried.