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Grilled Chicken and Spinach Quesadillas

 Alex Farnum
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

  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.
  2. 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
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Quick Tip

Before you grate cheese, coat the grater with cooking spray. It will be easier to use and wash.

Nutritional Information

  • Per Serving
  • Calories 776Calories From Fat 348
  • Protein  59g
  • Carbohydrate  47g
  • Sugar  3g
  • Fiber  7g
  • Fat  39g
  • Sat Fat  15g
  • Sodium  1044mg
  • Cholesterol  171mg
What does this mean? See Nutrition 101.

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