For a quick weeknight dinner—that’s also a crowd-pleaser—throw together quesadillas on the grill. Our method proves easier than traditional stovetop preparation, and lends the tortillas a satisfying crunch, not to mention great-looking grill marks. Pre-cooked rotisserie chicken and store-bought fresh salsa save time without sacrificing flavor; when heated inside the tortilla, the meat stays moist alongside gooey Monterey jack cheese. The addition of nutrient-rich baby spinach kicks this kid-friendly favorite up a notch, though you could omit the leaves if you’re cooking for a picky eater. Better yet? Get the whole family involved. Everybody can load up their own tortillas, then little ones can get the toppings on the table while an adult runs out to the grill.
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
Calories from fat 348
Sat fat 15g
How to Make It
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 over the other half to cover.
Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side.
Serve quesadillas with the avocado, salsa, and sour cream.