Dice the grilled chicken breast and quarter the cherry or grape tomatoes.
In a large mixing bowl, toss the diced chicken, quartered tomatoes, baby spinach and Wisconsin Queso Quesadilla Cheese.
Lay out a tortilla on a clean, flat surface and arrange the chicken, spinach and cheese mixture onto the tortilla.
Add another tortilla to the top of the quesadilla and heat it on a lightly greased griddle or skillet over medium high heat for 2 to 3 minutes per side, or until cheese has melted through.
Remove quesadilla from the griddle or skillet and cut with a pizza cutter. Let cool slightly before serving. Serve warm.
Serve Chicken and Spinach Queso Quesadillas with sour cream for dipping.
Note: In place of the quesadilla cheese, you can use shredded Mexican blend or shredded mozzarella as a substitute.