[Recipes]Grilled Chicken and Spinach Quesadillas

Hands-On Time: 15 minutes | Total Time: 20 minutes | Servings: 4

Packed with Monterey Jack cheese, baby spinach, and shredded rotisserie chicken, these grilled chicken quesadillas make a quick and delectable dinner. Fresh toppings like avocado, salsa, and sour cream go well with the crispy tortillas.

Ingredients

• 1 (2- to 2 1/2-pound) rotisserie chicken, meat shredded
• 4 cups baby spinach (about 3 ounces)
• 1 ½ cups grated Monterey Jack cheese (6 ounces)
• 4 large flour tortillas
• 1 avocado, diced
• ½ cup store-bought fresh salsa
• ¼ cup sour cream

Directions

Step 1: Get the chicken mixture ready.

• Put the spinach, grated Monterey Jack cheese, and shredded chicken in a big bowl.

Step 2: Put the Quesadillas Together

• Place the chicken mixture on one half of each tortilla after dividing it evenly.
• Cover the filling with the second half of the tortilla.

Step 3: Put the quesadillas on the grill.

• Set the grill's temperature to medium.
• The quesadillas should be grilled for 3 to 4 minutes on each side, or until the tortillas are crispy and the cheese has melted.

Step 4: Serve

• Accompany the grilled quesadillas with salsa, chopped avocado, and a dollop of sour cream.

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