2-3 Chicken breasts or thighs
JB’s Fat Boy Chipotle Rub
4 8″-10″ flour tortillas
Fresh spinach leaves
1 cup sauteed mushrooms
2 cups shredded Monterey Jack cheese (8 ounces)
Salsa (optional)
Guacamole (optional)

Preheat a griddle. Chop and cook meat sprinkled with JB’s Fat Boy Chipotle Rub until done. Spoon chicken evenly on one half of each tortilla. Top with spinach and mushrooms. Sprinkle cheese evenly over mushrooms. Fold tortillas in half. Place quesadillas on griddle. Cook over medium heat until brown on both sides and cheese melts. If desired, serve with salsa and guacamole.