HEB logo
Chicken & Spinach Quesadillas
Prep Time:
15 minutes
Cook Time:
8 minutes
4 servings

12 ounces frozen H-E-B chicken breasts for fajitas

1/2 red onion, thinly sliced

3 ounces Cotija cheese, crumbled

2 teaspoons oil

1 6 ounce bag fresh baby spinach leaves

8 southwestern or regular flour tortillas


Heat fajitas according to package directions.
Meanwhile, slice onion very thinly; cut slices in half. Crumble cheese
. Chop chicken coarsely; divide into 4 portions.
Heat a large, non-stick skillet over Medium-High heat. Sautèacute; oni
on 5 minutes or until tender. Stir in spinach; cook 60 seconds to wilt
.Season with salt and pepper to taste. Remove to a plate and divide mi
xture into four portions.
Return skillet to heat. Spray with non-stick spray. Place 1 tortilla i
n skillet. Sprinkle 1 tablespoon cheese over tortilla; place one-fourt
hchicken and one-fourth spinach mixture over cheese. Sprinkle 1 more t
ablespoon cheese over spinach. Lay 1 flour tortilla over top and press
down gently; spray top of tortilla with non-stick spray. Turn quesadil
la to brown second side. If skillet gets too hot, reduce heat or move
skillet off burner for a few minutes. Heat about 2 minutes per side, u
ntil tortillas brown and cheese melts.
Repeat step

Nutritional Information

No Nutritional Information Available


No Source Information Available