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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 coars
ely; divide into 4 portions.
Heat a large, non-stick skillet over Medium-High heat. Sautèacute; onion 5 minutes or unti
l tender. Stir in spinach; cook 60 seconds to wilt.Season with salt and pepper to taste. R
emove to a plate and divide mixture into four portions.
Return skillet to heat. Spray with non-stick spray. Place 1 tortilla in skillet. Sprinkle
1 tablespoon cheese over tortilla; place one-fourthchicken and one-fourth spinach mixture
over cheese. Sprinkle 1 more tablespoon cheese over spinach. Lay 1 flour tortilla over top
and pressdown gently; spray top of tortilla with non-stick spray. Turn quesadilla to brow
n second side. If skillet gets too hot, reduce heat or move skillet off burner for a few m
inutes. Heat about 2 minutes per side, until tortillas brown and cheese melts.
Repeat step

Nutritional Information

No Nutritional Information Available


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