Thursday, December 16, 2010

Grilled Chicken and Spinach Quesadillas

1 2-2 ½ lbs Rotisserie Chicken, Meat Shredded
4 Cups Baby Spinach (About 3 Oz)
1 ½ Cups Grated Monterey Jack (6 Oz)
4 Large Flour Tortillas
1 Avocado, Diced
½ Cup Store- Bought Fresh Salsa
¼ Cup Sour Cream

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, 3-4 minutes per side. Serve with the avocado, salsa, and sour cream.

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