Grilled Chicken & Spinach Quesadillas

By Tallon

Ingredients

• 1 2-2 1/2 pound rotisserie chicken, meat shredded
• 3 ounces baby spinach
• 6 ounces grated Monterey Jack cheese
• 4 large flour tortillas
• 1/2 cup store-bought fresh salsa
• 1/4 cup sour cream

Preparation

Step 1

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 salsa, and sour cream.