Grilled Chicken and Spinach Quesadillas

Grilled Chicken and Spinach Quesadillas
 Alex Farnum
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preparation
15
minutes
cooking
20
minutes
Serves 4

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.
  2. Dividing evenly, place the mixture on one half of each tortilla. Fold over the other half to cover.
  3. Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side.
  4. Serve quesadillas with the avocado, salsa, and sour cream.
Sara Quessenberry
May 2009

Nutritional Information

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

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