Chicken Quesadilla Pinwheels
4 large 10 to 12-inch flour tortillas
2 cups shredded Monterey Jack
1 cup chipotle salsa
2 cups chopped rotisserie chicken meat
Heat a large skillet over medium heat. Add a flour tortilla, blister it on 1 side then turn it
over. Scatter cheese on top and cook 1 minute.
Remove to cutting board. Top the tortilla with 1/4 cup salsa, spreading it gently with the
back of a spoon back to edges. Top with 1/2 cup chicken, then roll tortilla into a log. Let
stand a minute before cutting. Repeat with remaining ingredients. Cut pinwheels into
1/2-inch slices and arrange on platter.
Makes 4 Servings