- 1 rotisserie chicken, meat shredded
- 1 bag pre-washed baby spinach
- 1 bag shredded Mexican blend cheese
- 10 large flour tortillas
- 12 oz. store-bought fresh salsa
- 1 avocado, diced (optional)
- 1/4 cup sour cream (optional)
- Heat skillet to medium. Sprinkle cheese, chicken and spinach evenly over a tortilla. Cover with another tortilla.
- Heat 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.