Chicken Quesadilla Pinwheels

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

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

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.

From: foodnetwork.com

Grilled Green Quesadillas with Brie and Herbs

Cook Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

* Vegetable cooking spray
* 4 large spinach flavor flour wraps, available on dairy aisle of
larger markets, 12 inch diameter
* 3/4 pound brie with herbs, sliced
* 4 tablespoons chopped fresh chives
* 2 tablespoons chopped fresh tarragon leaves
* Sour cream, optional garnish
* Salsa, optional garnish

Directions

Get grill or grill pan hot. Spray 1 side of wraps with cooking spray.
Place that side down, char the wraps, as many as will fit on your
grill or grill pan at the same time, 30 seconds on the first side.
Spray opposite side lightly with vegetable cooking spray and turn.
Arrange a layer of sliced brie with herbs across half of each flour
wrap. Sprinkle cheese with chives and tarragon fold quesadillas in
half, covering cheese. Lightly press down on quesadillas, turn and
cook 30 seconds longer. Cut into wedges and serve with sour cream and
salsa, if desired.

Grilled Green Chili Quesadillas

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 6 servings

3 fresh chile peppers, such as poblanos -- any variety may be used,
according to your tolerance for heat
4 (12-inch) large flour tortillas
3 cups (3/4 pound brick) smoked cheddar (recommended: Cabot brand, shredded)
1 cup store bought salsa verde, available on chip and snack aisle or
in Mexican food section
1 cup sour cream
2 tablespoons chopped fresh cilantro leaves

Heat a grill pan over high heat. Place whole chiles on grill and char
all over. about 10 minutes. Remove from heat and split chiles. Scrape
away seeds with a spoon and slice.

Heat a large nonstick skillet or griddle over medium high heat. Char
the tortilla and blister it on 1 side, 20 seconds, then flip tortilla.
Cover half of the tortilla with cheese and chilies, then fold over.
Press down gently with spatula. Cook quesadilla 15 seconds more on
each side, transfer to a cutting board. Repeat. Pile up 2 completed
quesadillas at a time and cut into 3 generous wedges. The yield will
be 12 pieces from 4 quesadillas. Serve slices on a large platter with
small dishes of salsa verde and sour cream for topping. Garnish the
platter and toppings with chopped cilantro.