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Chicken & Spinach Quesadillas



Quick and easy


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; 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.

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 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.

Repeat step
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
Overall Rating