Friday, December 12, 2008

Chicken Quesadilla Pinwheels

Cook Time: 8 min
Level: Easy
Yield: 4 appetizer servings


* 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


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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