Chicken And Spinach Quesadilla

Today we had planned a shopping trip looking for a new accent chair for the living room. My wife wanted to go to Ikea and another place in the same area. I reluctantly agreed to it, but really didn’t like the idea. Agreed that we needed to sit in the chair before we bought it. Looked on line so figured it would be a quick in and out of the stores. That didn’t work out, there were at least 100 people standing in line outside Ikea. Ikea got a no go so we went to the other store. Had to laugh when we got there, it’s closed Mondays. So the forty minute drive to get there was a waste.

Since we had planned a day out supper was to be something easy and quick. Quesadillas fit the bill for quick and easy so that is what my wife wanted. No shopping so we were home by noon, which meant I could play with the quesadilla. Had picked up a big bag of spinach with plans for a penne dish and salads so I figured I might as well add it to the quesadilla. Chicken breast I took out of the freezer before we left so was going to fry it. My thought was using the frying pan after I cooked the chicken would give the spinach a good flavour, it worked. Quesadillas are something we both like and you can add a number of things to them and it works. Spinach is a good choice because the bitter flavour goes well with the chicken and salsa. I could eat spinach and swiss chard every week. My wife isn’t a big fan but does like it in salads and wraps and a few other things. I like it as a vegetable and I think I could make a meal out of it. Recipe I bought the spinach for will be later this week, today is quesadilla. This quantity makes 2 full Quesadillas, or 4 of the fold over type. Will do this as two stages starting with the chicken.

1 flattened chicken breast

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon olive oil

Mix chili powder, salt and pepper together, sprinkle both sides of the chicken breast. Preheat a frying pan on medium heat with the olive oil. Cook chicken covered for 4 minutes per side. Set chicken breast aside to cool to room temperature.

Spinach – think the best way to measure the amount is 2 heaped soup bowls

2 cloves garlic minced

1 tablespoon finely diced red pepper

1/3 teaspoon salt

Using the same frying pan that you just cooked the chicken in still on medium heat add red pepper, and the spinach. When it starts to wilt add the garlic and salt. Cook until all the spinach has wilted, remove and let cool. When cool squeeze the moisture out and chop.

1 cooked chicken breast diced about 1/4 inch dice

3 green onions chopped

1 and 1/2 tablespoons salsa


2 cups grated cheddar cheese

1 cup grated mozzarella cheese

4 large tortillas

Mix chicken, green onion, salsa in a small bowl. Place a tortilla in a frying pan on medium heat. Add 1/4 of the cheese, 1/2 chicken mixture, sprinkle 1/2 spinach, finish with another 1/4 of the cheese. Top with another tortilla and press down, cook until the bottom is crisp and brown. Flip over with a plate and cook until it is crisp. Remove and cut into wedges, repeat with the rest of the ingredients.

About Graham Stewart

This is me on a bad day.
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