Chicken Quesadilla Pinwheels
Recipe by Rachel Ray

Ingredients:

4 (10” - 12”) flour tortillas            2 c. shredded Monterey Jack cheese

1 c. prepared chipotle salsa         2 c. chopped rotisserie chicken meat, warm

Prepare:

1. Heat a large skillet over medium heat.  Add a flour tortilla, heat it until it is blistered on one side, then turn it over.
2. Scatter 1/2 cup of the cheese on top and cook for 1 minute.  Remove to a cutting board
3. Top the tortilla with 1/4 cup of the salsa, spreading it gently to the edges with the back of a spoon.
4. Top with 1/2 cup shredded chicken, then roll the tortilla into a log.  Let it stand for a minute before cutting into 1/2-inch slices
5. Make 3 more quesadillas with the remaining ingredients and arrange the pinwheels on a platter.

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