Chicken & Spinach Quesadillas

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

Ingredients

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

1/2red onion, thinly sliced,

3ouncesCotija cheese, crumbled,

2teaspoonsoil,

16 ounce bagfresh baby spinach leaves,

8southwestern or regular flour tortillas,

Directions

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

Copyright 2001-2014, H-E-B