Post by Loupy on Sept 1, 2010 21:44:08 GMT -7
Grilled Chicken and Spinach Quesadilla's
By Sara Quessenberry, June 2009
Serves 4
Hands-On Time: 15m
Total Time: 20m
Ingredients:
1 2- to 2 1/2-pound rotisserie chicken, meat shredded
4 cups baby spinach (about 3 ounces)
1 1/2 cups grated Monterey Jack (6 ounces)
4 large flour tortillas
1 avocado, diced
1/2 cup store-bought fresh 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.
By Sara Quessenberry, June 2009
Serves 4
Hands-On Time: 15m
Total Time: 20m
Ingredients:
1 2- to 2 1/2-pound rotisserie chicken, meat shredded
4 cups baby spinach (about 3 ounces)
1 1/2 cups grated Monterey Jack (6 ounces)
4 large flour tortillas
1 avocado, diced
1/2 cup store-bought fresh 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.
