Chicken Quesadilla Pinwheels Recipe
Feb 27th, 2008 by Sylvia
This is a procedure more than a recipe. Feel free to change it to suit yourself……
4 large flour tortillas
2 cups Monterey Jack cheese, shredded
2 cups cooked chicken, shredded
1 cup chipotle salsa
Make sure your chicken is still warm when you assemble these. I cook my chicken in the crockpot the day I make these.
Lay a flour tortilla in a large cast iron skillet over medium heat. Let it blister on one side, turn to the other side to blister. Sprinkle with cheese.
Remove from skillet and spread with 1/4 cup salsa all the way to the edge of the tortilla. You could sprinkle the salsa instead of spreading it, depends on how careful you want to be.
Then add 1/3 cup chicken, spreading it around all over the top.
Roll up the tortilla into a log.
Repeat with all tortillas.
Allow the logs to stand for about 10 minutes before slicing. These can be messy if you add too much salsa, so go easy on that. If you like more salsa, serve it on the side as a dip.
Slice them into 1/2 inch pinwheels and assemble them on a platter to serve.
