1 boneless, skinless chicken breast (or 1-1/2 cups shredded rotisserie chicken)
2 large (8- or 10-inch) tortillas
1/2 avocado, sliced
2 Tbsp salsa, store-bought or homemade
1/2 cup grated or shredded cheese
Cook the chicken breast by poaching, grilling, steaming, or sautéing, whatever you prefer. Let it cool, then shred. Or, prepare 1-1/2 cups of shredded rotisserie chicken or leftover chicken (or turkey).
Preheat a panini press or griddle over medium-high heat.
Set out two tortillas on the counter top. Sprinkle half of each tortilla with one-fourth of the cheese. Top the cheese with half of the chicken, half of the sliced avocado and half of the salsa. Sprinkle the remaining cheese evenly over the two tortillas. Fold each tortilla in half, to create a half-moon shape.
Place the two quesadillas on the panini press, and close the top (or, on a griddle, weight down the quesadilla). Cook for 1-2 minutes, until the bottom is starting to brown slightly and the cheese is melting. On a panini press, allow the quesadilla to cook for 30-60 seconds more; on a griddle, flip the quesadilla and cook for one minute or until the cheese is melted throughout.
Remove from the heat and let the quesadilla sit for 30-45 seconds, to allow the cheese to regroup. Slice into wedges, and serve warm, with additional salsa on the side.