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chicken and spinach quesadillas

Chicken and Spinach Quesadillas

Meghan
Chicken marinated in a lime vinaigrette then seasoned with fajita seasoning and tossed with fresh spinach before combining with Monterey Jack cheese inside a flour tortilla.
Prep Time 10 minutes
Cook Time 20 minutes
Marination Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

For the marinade:

  • 1 tablespoon olive oil (plus extra for sauteing/grilling)
  • 1/4 teaspoon red pepper flakes
  • Juice of 1 lime
  • 1 large or 2 small chicken breasts (cut into small pieces)

For sauteeing:

  • 1 large clove garlic (grated)
  • fajita seasoning to taste (~1/8-1/4 package, I prefer McCormick)
  • 1 1/2 cups fresh spinach leaves (torn)

For the quesadillas:

  • 1 cup shredded Monterey Jack cheese
  • 3 large flour tortillas

For serving:

  • salsa
  • sour cream

Instructions
 

  • Add marinade ingredients to a resealable plastic bag and squeeze to mix. Marinate in fridge for 30 minutes.
  • Heat a medium skillet over medium-high heat with a little olive oil. Add grated garlic and saute for 30 seconds. Add all of the contents of the plastic bag and sprinkle on fajita seasoning. Cook until chicken is done and moisture is absorbed. Toss in torn spinach and cook until wilted, remove from heat.
  • Heat a grill pan over medium-high heat and brush lightly with olive oil. Place a tortilla down on the pan, add some Monterey Jack cheese, then 1/2 or 1/3 of the chicken/spinach mixture (depending on how much you have), and top with more of the cheese. Fold over the tortilla and cook until tortilla is crispy and grill marks have formed. Flip to cook other side. Repeat with remaining quesadilla(s).
  • Cut quesadillas with a pizza cutter. Serve with salsa and sour cream.

Notes

Source: Adapted from Annie's Eats
You're Gonna Bake It After All
bakeitafterall.com
Keyword chicken, gluten free, main dish, mexican