Sunday, June 2, 2013

Spinach & Chicken Quesadillas

This dish is a quick and easy weekday lunch or dinner.  It only takes about 15-20 minutes to make as long as you have some leftover chicken. You can use a rotisserie chicken or my Roasted Chicken. Hope you try it soon! 

Spinach & Chicken Quesadillas
(for 1 serving)

1/2 c. shredded or diced chickens
1 c. fresh spinach
1/2 Tbsp (pasture-raised) butter
A couple tablespoons of (grass-fed, raw) cheese - shredded or very thinly sliced
1 whole wheat tortilla
Chopped jalapeno (optional)

1. Melt butter in a skillet on medium heat.  Add in spinach, mix, and cover with a lid until spinach cooks down (2-3 minutes).

2. Preheat oven to 350 degrees.  Lay a tortilla on a cookie sheet and top 1/2 of it with shredded chicken, wilted spinach, cheese, and chopped jalapeno (if desired). Note: I used a potato peeler to slice my cheese very thinly.

3. Cook the quesadilla in a 350 degree oven for 10 minutes.  Remove from oven and fold the quesadilla in half.  Cut into a few pieces and serve with lettuce, sour cream, salsa, guacamole, or whatever you desire.  I usually just serve it with a little bit of sour cream.  

4. Enjoy!! :)

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