Spinach & Chicken Quesadilla
• 2 T. olive oil
• ½ c. diced white onion
• 4 cups packed baby spinach
• 1 clove garlic smashed
• 2 cups left over chicken breast or shredded roast chicken
• Cooking oil spray
• 8 flour tortillas, each 10 inches in diameter
• 2 cups shredded reduced fat Monterey jack cheese
• 1/2 cup reduced fat sour cream
• 1 c. pico de gallo
1. Prepare the filling: In a large, heavy fry pan over medium heat, saut̩ onion in olive oil until tender Рabout 2-3 minutes.
2. Add the spinach and chicken and sauté just until the spinach is wilted, about 1 minute. Transfer to a bowl.
3. To make the quesadillas: Wipe out the fry pan with a paper towel and return to medium heat. Spray with cooking oil.
4. Place one tortilla in pan open face and then sprinkle with ¼ cup shredded cheese and 1/8th of the spinach cheese mixture. Top with 1 tablespoon of sour cream and 2 tablespoons pico de gallo. Heat until tortilla is browned and crispy and cheese has melted. Fold in half omelet style garnish with salsa and avocado and serve.
Review the list and add items needed to your shopping list today to be prepared for tomorrow (May 5th!).
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