Ingredients

• 4 large 10 to 12-inch flour tortillas
• 2 cups shredded Monterey Jack
• 1 cup chipotle salsa
• 2 cups chopped rotisserie chicken meat, still warm from store or warmed in microwave

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Instructions

1. Heat a large skillet over medium heat. Add a flour tortilla, blister it on 1 side then turn it over. Scatter cheese on top and cook 1 minute. Remove to cutting board. Top the tortilla with 1/4 cup salsa, spreading it gently with the back of a spoon back to edges. Top with 1/2 cup chicken, then roll tortilla into a log. Let stand a minute before cutting. Repeat with remaining ingredients. Cut pinwheels into 1/2-inch slices and arrange on platter.