Cheesy, Chicken and Spinach Quesadillas

Cheesy Spinach Quesadillas
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  1. 1 pound cooked chicken breast, sliced thin
  2. 1 tablespoons olive oil
  3. ½ tablespoon garlic, minced
  4. 1 large bag fresh baby spinach, chopped (I like removing my stems, but it's a personal preference)
  5. salt and pepper to taste
  6. 8 large flour tortillas
  7. 4 ounces monterey jack cheese, coarsely grated
  8. 8 ounces fontina cheese, coarsely grated
  9. 2-3 tablespoons butter, softened
Optional fillings
  1. sautéed mushrooms
  2. caramelized onions
  3. sun-dried tomatoes
  1. sour cream
  2. guacamole
  3. sliced avocado
  4. pico de gallo
  5. slices green onions
  6. chopped fresh cilantro
  7. sliced jalapeño
  1. In large skillet, warm olive oil over medium heat. Add garlic and cook 1 minute (making sure it doesn't brown). Add spinach to pan and cook until wilted, approximately 2-3 minutes. Mix in the cheeses and stir until melted. Season with salt and pepper and remove from heat.
  2. To assemble quesadillas, use 2 tortillas per quesadilla. Take first tortilla and place flat on surface, spread 1/4 cup of spinach mixture, top with 1-2 slices of chicken breast and cover with second tortilla. Brush lightly with softened butter. Repeat with next 6 tortillas.
  3. Heat large skillet or griddle over medium heat. Grill quesadillas 1-2 minutes per side until golden brown. Transfer to cutting board and cut each quesadilla in four wedges. Serve with topping of choice. Enjoy!
  1. *oozing cheese sauce in picture was for photo shoot purpose only.
The Mad Table