Jul 1 2009


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

Grilled Chicken and Spinach Quesadillas

Chicken Quesadilla Recipe 2009-06-30 14:42:13

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 the other half over to cover.
  3. 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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