Chicken & Spinach Quesadillas

Prep Time:
15 minutes
Cook Time:
8 minutes
4 servings


12ouncesfrozen H-E-B chicken breasts for fajitas,

1/2red onion, thinly sliced,

3ouncesCotija cheese, crumbled,


16 ounce bagfresh baby spinach leaves,

8southwestern or regular flour tortillas,


1Heat fajitas according to package directions.

2Meanwhile, slice onion very thinly; cut slices in half. Crumble cheese. Chop chicken coarsely; divide into 4 portions.

3Heat a large, non-stick skillet over Medium-High heat. Sautèacute; onion 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 mixture into four portions.

4Return 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 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, until tortillas brown and cheese melts.

5Repeat step

Nutritional Information

No Nutritional Information Available

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