Creamy Chicken Quesadillas

By joanmarie

Ingredients

• 1 tablespoon olive oil
• 4 teaspoons all-purpose flour
• 1/2 cup unsalted chicken stock
• 1 cup coarsely chopped spinach (about 1 1/2 oz.)
• 1 tablespoon hot sauce (such as Cholula)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 6 ounces skinless, boneless rotisserie chicken breast, shredded (about 1 1/4 cups) 4 ounces preshredded mozzarella cheese (about 1 cup)
• 4 (8-in.) whole-wheat flour tortillas
• Cooking spray
• 1 ripe avocado, quartered

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from cookinglight.com

Preparation

Step 1

Step 1
Heat oil in a small saucepan over medium. Sprinkle flour over pan; cook 30 seconds, stirring constantly. Slowly add stock; cook 2 minutes or until thickened, stirring frequently. Remove pan from heat; stir in spinach, hot sauce, salt, pepper, chicken, and cheese.

Step 2
Heat a large skillet over medium. Divide chicken mixture evenly over half of each tortilla. Fold tortillas in half over filling. Carefully coat both sides of quesadillas with cooking spray. Add 2 quesadillas to pan; cook 2 minutes on each side or until browned and cheese is melted. Repeat with remaining quesadillas. Cut each into 4 wedges. Serve with avocado.