Grilled Chicken And Spinach Quesadillas - cooking recipe

Ingredients

2 - 2 1/2 lbs rotisserie chicken, meat shredded
4 cups baby spinach leaves (about 3 ounces)
1 1/2 cups monterey jack cheese, shredded
4 large flour tortillas
1 avocado, diced
1/2 cup salsa
1/4 cup sour cream

Preparation

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.