Chicken & Spinach Quesadillas
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.
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