Chicken and Spinach Quesadillas

August 14, 2008 at 10:56 pm 2 comments

Tonight, right as dinner was ready to be put on the table, I had a little mishap with my camera. The memory card was locked, and I had no idea what to do. I quickly grabbed the other card that came with the camera (the one that only holds 12 pictures) and deleted a few pictures so that I could capture these wonderful quesadillas. To my utter disappointment not a single picture came out. So, please excuse the blurry picture. These were wonderful. My favorite veggie combination, without a doubt, is spinach and mushrooms. Adding cheese and pressing it in a tortilla made it THAT much better. These are a definite winner.

 

Chicken and Spinach Quesadillas

Ingredients:

 1-2 boneless, skinless chicken breasts (I used 6 tenderloins)

3 tbsp. lime juice

1 tbsp. vegetable oil

¼ tsp. red pepper flakes

1-2 cloves garlic, crushed

fajita seasoning, to taste (I used taco seasoning, since I had it on hand)

1 tbsp. olive oil, plus more for brushing

3-4 oz. button mushrooms, trimmed and sliced

1 cup packed fresh spinach

3-4 flour tortillas

1 cup shredded Monterey Jack cheese (I used Mexican blend)

 

In a Ziploc bag combine lime juice, vegetable oil, red pepper flakes, and garlic. Add chicken and shake to coat. Allow to marinate in the refrigerator for 1-8 hours.

 

Heat olive oil over medium-high heat in a nonstick skillet. Add chicken and sprinkle with taco seasoning to taste. Once cooked through remove chicken from pan, cut into small pieces, and set aside. In the same pan, sauté mushrooms until golden brown. Add the spinach and chicken and sauté until the spinach has wilted. Transfer mixture to a bowl and set aside.

 

Brush a grill pan with oil and heat to medium. Divide the chicken mixture among the tortillas and spread evenly over ½ of the tortilla leaving a small border around the edge. Fold the tortilla in half and place on the grill pan and cook until grill marks form. Flip tortilla and repeat on the other side. Serve with salsa, guacamole, and sour cream.

 

Source: Adapted from Annie’s Eats

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Entry filed under: Chicken.

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2 Comments Add your own

  • 1. Joelen  |  August 15, 2008 at 9:17 am

    Mmm – i love pretty much anything sandwiched between tortillas as long as there is cheese to hold it all together! 🙂

  • 2. Laura (biogrrll)  |  August 15, 2008 at 11:02 am

    this looks really yummy even blurry! : )

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