Quesadilla Pinwheels

Servings: 4

Ingredients

• 4 large 10” to 12” flour tortillas
• 2 cups Monterey Jack or Pepper Jack Cheese, shredded
• 1 cup salsa
• 2 cups chicken meat, shredded
• 2 tsp. Chef Merito® Chicken Seasoning

Preparation

1. Heat a large skillet over medium-high heat. Spray the skillet with cooking oil to prevent chicken from sticking.
2. Season the chicken breast with 2 tsp. Chef Merito® Chicken Seasoning and cook over medium heat until the juices run clear.
3. Remove the chicken from the heat and let it rest for 10 minutes. Using a fork, shred the chicken breast and set aside.
4. Clean and reheat the skillet over medium heat. Add a flour tortilla, blister it on one side, then turn it over.
5. Scatter cheese on top and cook for 1 minute or until the cheese melts. Remove to a cutting board.
6. Top the tortilla with ¼ cup salsa, spreading it with the back of a spoon. Top with ½ cup chicken, then roll the tortilla into a log. Let stand for a minute before cutting.
7. Repeat with the remaining ingredients. Cut the pinwheels into ½-inch slices and arrange them on a plate.