Chicken Quesadilla Pinwheels (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Ingredients:
4 large 10 to 12-inch flour tortillas |
2 cups shredded monterey jack |
1 cup chipotle salsa |
2 cups chopped rotisserie chicken meat, still warm from store or warmed in microwave |
Directions:
1. 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.
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