Grilled Chicken and Spinach Quesadillas
- Reviews 1
Ready In: 25 mins
Serves: 4
Yields: 4 quesadillas
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
- Heat grill to medium. In a large bowl, combine the chicken, spinach and cheese.
- Dividing evenly, place the mixture on one half of each tortilla. Fold the other half over to cover.
- 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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