Chicken-Spinach Quesadillas |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From Parenting Magazine. Use any cooked veggies you like, and if you don't have chicken substitute turkey. Ingredients:
10 ounces frozen spinach, thawed |
8 (6 inch) flour tortillas |
1/2 cup prepared pesto sauce |
1 cup shredded reduced-fat monterey jack cheese |
1 cup leftover diced cooked chicken |
Directions:
1. Squeeze excess liquid from the spinach.
2. Place 4 tortillas on a work surfaced.
3. Spread 2 tablespoons pesto on each tortilla.
4. Top with 1/4 cup spinach.
5. Sprinkle each tortilla with 1/4 cup each cheese and chicken.
6. Top with remaining tortillas and press firmly.
7. Heat a large skillet over medium heat and cook each quesadilla until cheese melts and tortillas are golden brown, about 3 minutes per side.
8. Trasnfer to a plate.
9. Cut each into quarters before serving.
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