1 2- to 2 1/2-pound rotisserie chicken, meat shredded
4 cups baby spinach (about 3 ounces)
1 1/2 cups grated Monterey Jack (6 ounces)
4 large flour tortillas
1 avocado, diced
1/2 cup store-bought fresh salsa
1/4 cup sour cream
Heat grill to medium. In a large bowl, combine the chicken, spinach, and cheese.
Dividing evenly, place the mixture on one half of each tortilla. Fold over the other half to cover.
Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side.
Serve quesadillas with the avocado, salsa, and sour cream.