Oh yummy!
This is a great summer meal. Roasted chicken, avocado, mushrooms, spinach, bell pepper, shredded marble cheese, and chipotle BBQ sauce fill this whole wheat tortilla. Heat everything together in a pan except for the cheese and avocado. Put the cheese down first on one side of the tortilla, then add the avocado. Finish off by adding the heated mixture on top, fold tortilla and heat. I always toast each side of the filled tortilla on the griddle. This can be done in a pan as well. To ensure that the filling doesn't fall out, use a large flipper to turn over and keep the closed side down when flipping. Instead of using sour cream we use plain greek yogurt on everything. I rarely ever buy sour cream anymore because the greek yogurt tastes so good and it's healthier for you than sour cream. Side these quesadillas with a fresh summer corn salad and you are good to go. Enjoy!
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