Roxy
Starter
Chicken Quesadilla Pinwheels:
4 Large 10 to 12-in. Flour Tortillas
2 Cups Shredded Monterey Jack Cheese
1 Cup Chipotle Salsa
2 Cups Warm Chopped Rotisserie Chicken
Heat a large skillet over medium heat. Add a Flour Tortilla, blister it on 1 side then turn it over. Scatter Shredded Monterey Jack Cheese on top and cook 1 minute. Remove to cutting board. Top the Flour Tortilla with 1/4 cup Salsa, spreading it gently with the back of a spoon back to edges. Top with 1/2 cup chicken, then roll Flour Tortilla into a log. Let stand a minute before cutting. Repeat with remaining ingredients. Cut pinwheels into 1/2-in. slices and arrange on platter.
4 Large 10 to 12-in. Flour Tortillas
2 Cups Shredded Monterey Jack Cheese
1 Cup Chipotle Salsa
2 Cups Warm Chopped Rotisserie Chicken
Heat a large skillet over medium heat. Add a Flour Tortilla, blister it on 1 side then turn it over. Scatter Shredded Monterey Jack Cheese on top and cook 1 minute. Remove to cutting board. Top the Flour Tortilla with 1/4 cup Salsa, spreading it gently with the back of a spoon back to edges. Top with 1/2 cup chicken, then roll Flour Tortilla into a log. Let stand a minute before cutting. Repeat with remaining ingredients. Cut pinwheels into 1/2-in. slices and arrange on platter.