If you've never made quesadillas on the grill, I highly recommend you do so this evening. When charred over an open fire, the tortillas get a nice smoky flavor and delightful crispy texture.
Take some help from the store by using a rotisserie chicken and pre-washed spinach.
The ingredient list calls for Monterey Jack cheese, but one could spice things up and substitute pepper Jack. For the recipe — these quesadillas are also a scrumptious 4th of July starter! — read more.
From Real Simple
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
- 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.
Serves 4.
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Figleaves
this sounds yummy! i might try it for lunch today.
1yikes, I hate to be a killyjoy but according to real simple it's 800 calories per serving! wah.
2Wow, thanks for pointing that out Zulkey! Thats way too many calories and fat grams!
3I probably wouldn't make this version because of the calories, but I hadn't thought before to grill a quesadilla! With a little less cheese and no sour cream it would be healthier but still tasty.
4I made these for my hubby and he went crazy for them. These will become a stand-by meal for us.
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