Grilled Chicken and Spinach Quesadillas |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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My favorite sister-in-law introduced me to this recipe and we made it for a family gathering. Very quick and tasty with the use of the rotisserie chicken from the store. Apparently original source is June's Real Simple. And it is (real simple, that is). When I made this I had my grill a little too hot so pay attention when it says medium grill. Even the slightly too browned tortillas were forgiven, though, and these were very good! Ingredients:
2 -2 1/2 lbs rotisserie chicken, meat shredded |
4 cups baby spinach leaves (about 3 ounces) |
1 1/2 cups monterey jack cheese, shredded |
4 large flour tortillas |
1 avocado, diced |
1/2 cup salsa |
1/4 cup sour cream |
Directions:
1. Heat grill to medium. In a large bowl, combine the chicken, spinach and cheese.
2. Dividing evenly, place the mixture on one half of each tortilla. Fold the other half over to cover.
3. Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side. Serve with the avocado, salsa and sour cream.
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