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Nutrition Facts
Serving Size 254 g
(Approx. 4 Servings)
Amount Per Serving
Calories 540 Calories From Fat 210
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 1540 mg 64%
Total Carbohydrate 48 g 16%
Dietary Fiber 3 g 12%
Sugars 1 g
Protein 29 g
Vitamin A 70% Iron 35%
Vitamin C 20% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken & Spinach Quesadillas

Prep Time
15 minutes
Cook Time
8 minutes
Total Time
23 minutes
4  People


Recipe makes 4 Servings

12 Oz H-E-B® Fully Cooked Chicken Breast Fajita Strips
2 Tsp extra virgin olive oil
1/2 red onion, sliced thin
6 Oz baby spinach
1/8 Tsp kosher salt
1/8 Tsp black pepper
1 olive oil cooking spray
8 Central Market Organics Southwestern Flour Tortillas
3 Oz queso cotija, crumbled
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Heat fajitas according to package directions, chop into pieces and divide into 4 portions.
Heat oil in a large, non-stick skillet over medium-high heat and sauté onion for 5 minutes or until tender.
Stir in spinach and cook 1 minute until it begins to wilt then season with salt and pepper. Transfer to a plate and divide into 4 portions.
Return skillet to heat and coat with non-stick spray.
Place 1 tortilla in skillet and sprinkle 1 tablespoon cheese, 1/4 chicken, 1/4 spinach mixture, and 1 more tablespoon of cheese over spinach.
Lay 1 flour tortilla on top and spray with non-stick spray; heat 2 minutes per side until tortillas brown and cheese melts.



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