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Chicken Quesadilla Pinwheels

Chicken Quesadilla Pinwheels


  • 4 large flour tortillas (10-12 inch diameter)

  • 2 cups shredded Monterey Jack

  • 1 cup chipotle salsa

  • 2 cups chopped rotisserie chicken meat, shredded, still warm from store or warmed in microwave


Heat a large skillet over medium heat. Add a flour tortilla and blister it on one side, then turn it over. Scatter cheese on top and cook one minute. Remove to cutting board. Top the tortilla with 1/4 cup salsa, spreading it gently with the back of a spoon to the edges. Top with 1/2 cup chicken, then roll tortilla into a log. Let stand a minute before cutting. Repeat with remaining ingredients to make a total of four tortilla logs. Cut pinwheels into 1/2-inch slices and arrange on platter.