Creamy Chicken and Spinach Quesadillas
User Reviews
5
Creamy Chicken and Spinach Quesadillas
Description
The recipe starts with pounding a boneless chicken breast to an even thickness for even cooking. The chicken is seasoned with chili powder, cumin, garlic powder, and salt, then pan-seared until fully cooked and safe to eat. After resting, it is chopped finely. Fresh spinach is roughly chopped and combined with the chicken, shredded Monterey Jack cheese, and sour cream to form the filling.
The filling is divided among flour tortillas and folded closed. Cooking occurs in a dry skillet or with optional oil for a more fried texture, melting the cheese and warming the filling while crisping the tortilla exterior. The quesadillas develop a golden color with a creamy, cheesy interior punctuated by tender chicken and spinach.
This dish can serve as an easy lunch or dinner, pairing well with salsa, guacamole, or a fresh salad. The spice blend in the chicken adds subtle warmth without overwhelming, making it accessible and adaptable.
Ingredients
- 1 chicken breast $2.97, boneless skinless, about 3/4 lb
- 3/4 tsp chili powder $0.05
- 1/4 tsp cumin $0.03
- 1/8 tsp garlic powder $0.02
- 1/4 tsp salt $0.02
- 1 Tbsp neutral cooking oil $0.04, generic cooking oil
- 2 cups spinach $0.87, fresh
- 4 oz. Monterey jack cheese $1.00, shredded
- 1/2 cup sour cream $0.35
- 4 flour tortillas $0.96, 8-inch
Instructions
- Place the chicken breast on a cutting board and cover with a piece of plastic wrap. Use a rolling pin or mallet to briefly pound the chicken breast to an even thickness (this should only take 15-20 seconds). This will help it cook quickly and evenly without drying out.
- Combine the chili powder, cumin, garlic powder, and salt in a small bowl. Sprinkle the spice mixture over both sides of the chicken breast.
- Heat the cooking oil in a skillet over medium heat. Once hot, add the chicken breast and cook on each side until cooked through (about 5 minutes each side, use a thermometer to make sure the internal temperature reaches 165ºF). Allow the chicken to cool for 5 minutes on a clean cutting board, then chop into tiny pieces.
- While the chicken is cooking, roughly chop the spinach into smaller pieces. Add the chopped chicken, spinach, cheese, and sour cream in a bowl and stir until evenly combined.
- Divide the filling between four tortillas, then fold the tortillas closed. Place the quesadillas (one or two at a time) in a skillet* over medium heat. Cook on each side until the tortillas are brown and crispy, and the filling is melted (3-5 minutes each side). Slice each quesadilla in half and serve.
Notes
- For crispier quesadillas, add a small amount of oil to the skillet while cooking.
- Pounding the chicken breast ensures it cooks evenly and stays tender.
- Use fresh spinach for best texture and flavor in the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4quesadillas
Amount Per Serving
Calories 3946 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 394.6kcal | 20% |
| Carbohydrates | 32.48g | 11% |
| Protein | 13.4g | 27% |
| Fat | 23.08g | 36% |
| Sodium | 672.95mg | 28% |
| Fiber | 3.68g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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