Thursday, May 7, 2009

Chicken and Spinach Quesadillas

Another new recipe for me and in honor (late) of Cinco de Mayo!  I got to use my salsa again (made it on Sunday then used it on top of grilled chicken on Monday and quesadillas today).  This was easier than I expected it to be and it was way filling.  There are definitely enough leftovers for lunch this weekend.  I plan on keeping this one around and maybe changing up the "filling" for variety.

Chicken and Spinach Quesadillas
(Source and Photo Credit: Slightly adapted from Annie's Eats)


  • 2 boneless, skinless chicken breasts

  • 3 tbsp. lime juice

  • 1 tbsp. vegetable oil

  • ¼ tsp. red pepper flakes

  • 2 cloves garlic, minced

  • fajita seasoning, to taste

  • 1 tbsp. olive oil, plus more for brushing

  • 3-4 oz. button mushrooms, trimmed and sliced

  • 1 cup packed fresh spinach

  • 4 flour tortillas

  • 1 cup shredded Monterey Jack cheese


  1. Combine the lime juice, vegetable oil, red pepper flakes and garlic in a plastic bag.  Seal and shake well to combine.  Add the chicken breast to the bag and allow to marinate at least 1 hour and up to 8 hours.

  2. Cut chicken into thin strips.  Place the chicken in a nonstick skillet and sprinkle to taste with fajita seasoning.  Cook on medium-high heat until almost cooked through.  Add mushrooms and sauté until tender, about 3 minutes.  Add the spinach and sauté just until the spinach is wilted, about 30 seconds.  Transfer the mixture to a bowl and set aside.

  3. Brush George Foreman Grill with olive oil and heat to medium/medium-high heat.  Divide the chicken mixture among the 2 tortillas, spooning it onto each tortilla and leaving a border uncovered near the edge.  Sprinkle evenly with the cheese.  Placea another tortilla over the chicken mixture of each tortilla.  Place on George Foreman Grill and cook until cheese is melted and light grill marks appear. 

  4. Repeat Step 3 with remaining quesadillas.  Serve as desired with sour cream, salsa and guacamole.

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