Chicken and Spinach Quesadillas

8 tortillas
2 small chicken breasts (or 1 large), cooked and sliced
2 large handfuls of baby spinach
3 tbsp of taco sauce
1/2 cup of grated Monterey Jack cheese


In a small mixing bowl, combine the chicken, spinach and taco sauce and set aside.

Lay out four tortillas on your counter-top and spread each with an even amount of the chicken mixture.

Top with cheese and then cover with the other tortilla shell. You could also add toppings just to one half of the tortilla and fold the other half over as the top.

Place on a pizza pan ( or cookie sheet) and bake until golden brown and cheese is melted. You will have to carefully flip the quesadillas. (I would even try to cook these on the barbeque if it were a hot day - sicne we can't even thinking about making toast in our house in the summer or it gets too hot!)