Recipe Categories
Tex Mexican
Poultry Quesadillas

Lynn's BBQ Shredded Chicken Quesadillas

8 x flour tortillas - (7 1/2" dia)
4 oz grated Monterey Jack cheese
8 oz shredded cooked barbecued chicken - (1 cup)
4 x scallions with 3" of green left on thinly sliced on
    the diagonal
1 1/2 tbl chopped flat-leaf parsley
12 x fresh spinach leaves - (to 14) stems discarded,
    washed and dried
4 oz grated Cheddar cheese

 Method :
Place 4 tortillas on a work surface and sprinkle evenly with Jack cheese. Scatter shredded chicken, scallions and parsley over top. Cover with spinach leaves and sprinkle with Cheddar.
Place a second tortilla over each, creating a sandwich (quesadilla), and press down on the tops with the palm of your hand.
Heat a dry, nonstick skillet over medium heat until very hot; add a quesadilla. Pressing down with a spatula and turning once, cook until golden brown, 3 to 4 minutes a side. Keep warm in a low oven (250 degrees) until ready to serve. Repeat with remaining quesadillas.
Cut quesadillas into quarters and serve hot with a bowl of salsa alongside, if desired.
This recipe yields 4 servings.