Creamy Chicken Quesadillas

Ingredients

2 tablespoons olive oil

2.5 tablespoons all-purpose flour

1 cup unsalted chicken stock

1.5 cups coarsely chopped spinach (about 1 1/2 oz.)

2 tablespoons hot sauce (such as Cholula)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

12 ounces skinless, boneless rotisserie chicken breast, shredded (about 2.5 cups)

8 ounces preshredded mozzarella cheese (about 2 cups)

8 (8-in.) whole-wheat flour tortillas

Cooking spray

1 ripe avocado, quartered

Heat oil in a small saucepan over medium. Sprinkle flour over pan; cook 30 seconds, stirring constantly. Slowly add stock; cook 2 minutes or until thickened, stirring frequently. Remove pan from heat; stir in spinach, hot sauce, salt, pepper, chicken, and cheese.

Heat a large skillet over medium. Divide chicken mixture evenly over half of each tortilla. Fold tortillas in half over filling. Carefully coat both sides of quesadillas with cooking spray. Add 2 quesadillas to pan; cook 2 minutes on each side or until browned and cheese is melted. Repeat with remaining quesadillas. Cut each into 4 wedges. Serve with avocado.