Chicken and Spinach Quesadilla Recipe

Looking for a quick and nutritious meal that the whole family will enjoy? This chicken and spinach quesadilla recipe is just the ticket for a satisfying weeknight dinner with minimal effort. It’s loaded with juicy chicken pieces, fresh baby spinach, melty cheese, and a perfect golden-brown tortilla.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 4 large flour tortillas
• 1 cup fresh baby spinach, chopped
• 1 cup shredded cheese (cheddar, mozzarella, or Mexican blend)
• 1/2 cup onion, diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Sour cream, salsa, and guacamole for serving

Instructions:

1. In a large pan over medium heat, heat one tablespoon of olive oil and sauté the diced onion until translucent. Add the chopped spinach and cook until just wilted. Season with salt and pepper to taste. Remove from the pan and set aside.
2. In the same pan, add the remaining olive oil and place one tortilla. Sprinkle a portion of the shredded cheese over the tortilla, followed by half of the cooked shredded chicken, seasoned with garlic powder, cumin, and paprika.
3. Add half of the spinach and onion mixture on top of the chicken and then cover with another portion of shredded cheese. Place another tortilla on top, pressing down gently to seal the fillings together.
4. Cook for about 2-3 minutes on one side until the tortilla is golden brown, then carefully flip the quesadilla to the other side and cook for another 2-3 minutes until the cheese is melted and the other side is golden brown as well.
5. Repeat with the remaining tortillas and filling ingredients to make a second quesadilla.
6. Cut the cooked quesadillas into wedges and serve with sides of sour cream, salsa, and guacamole.

This chicken and spinach quesadilla is incredibly versatile – feel free to add in any extra ingredients you love such as black beans, corn, or different cheeses to make it your own!