hands-on time: 15 mins
total time: 20 mins
serves 4
1 2-21/2 lb rotisserie chicken, meat shredded
4 c baby spinach (about 3 oz)
1 1/2 c grated monterey jack (6oz)
4 large flour tortillas
1 avocado, diced
1/2 c store-bought fresh salsa
1/4 c 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 mins per side. Serve with the avocado, salsa and sour cream.
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