8 flour tortillas 50g baby spinach or baby rocket 2/3 cup (140g) semi-dried tomatoes, drained, chopped 1 large avocado, thinly sliced (see note) 1 large barbecued chicken, meat shredded (see note) 1 cup (120g) grated cheddar cheese sour cream and lime wedges, to serve

Preparation

1. Preheat a large sandwich press. Place 4 tortillas on workbench. Top each with spinach, tomatoes, avocado, chicken and cheese. Season with pepper. Sandwich with remaining tortillas.
2. Place quesadillas, 2 at a time, in sandwich press. Cook for 4 to 5 minutes or until toasted and heated through (see tip).
3. Cut quesadillas in half. Serve with sour cream and lime wedges.