Grilled Chicken and Spinach Quesadillas

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 over the other half to cover.
3. Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side.
4. Serve quesadillas with the avocado, salsa, and sour cream.