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

1. 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.

2. 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.

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