1 2 to 2 1/2 pound rotisserie chicken, meat shredded
4 cups baby spinach (about 3 oz)
1 1/2 cups grated Monterey Jack (6oz)
4 large flour tortillas
1 avocado, diced
1/2 cup fresh salsa
1/4 cup sour cream
Heat grill to medium. (Or just make them in the oven.) 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.