Categories: Mexican
Ingredients
- 1 tbsp. olive oil
- 4 tsp all-purpose flour
- 1/2 cup chicken stock
- 1 cup coarsely chopped spinach
- 1 tbsp. hot sauce
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 6 oz. rotisserie chicken breast, shredded
- 4 oz. preshredded mozzarella cheese
- 4 (8inch) whole-wheat flour tortillas
- Cooking spray
- 1 ripe avocado, quartered
Directions
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Heat oil in a small saucepan over medium. Sprinkle flour over pan; cook 30 seconds, stirring constantly. Slowly add stock; cook 2 minutes or until thickened, stirring frequently. Remove pan from heat; stir in spinach, hot sauce, salt, pepper, chicken, and cheese.
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Heat a large skillet over medium. Divide chicken mixture evenly over half of each tortilla. Fold tortillas in half over filling. Carefully coat both sides of quesadillas with cooking spray. Add 2 quesadillas to pan; cook 2 minutes on each side or until browned and cheese is melted. Repeat with remaining quesadillas. Cut each into 4 wedges. Serve with avocado.