I have had this recipe bookmarked for quite some time but never got around to trying it. This week I decided to give it a go and now I am totally kicking myself for not trying it sooner. These were phenomenal! I played around with the recipe slightly and I think it only made things better. I served these with black beans from Elly’s blog, which were also delicious. I can’t wait to make these again!
Chicken and Spinach Quesadillas
Ingredients:
1-2 boneless, skinless chicken breasts
3 tbsp. lime juice
1 tbsp. vegetable oil
¼ tsp. red pepper flakes
1-2 cloves garlic, crushed
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
3-4 flour tortillas
1 cup shredded Monterey Jack cheese
Directions:
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.
Place the chicken in a nonstick skillet and sprinkle to taste with fajita seasoning. Cook on medium-high heat until cooked through. Cut into small pieces and set aside. In the same skillet, heat 1 tbsp. olive oil over medium-high heat. Add mushrooms and sauté until tender, about 3 minutes. Add the chicken and spinach and sauté just until the spinach is wilted, about 30 seconds. Transfer the mixture to a bowl and set aside.
Brush a grill pan with olive oil and heat to medium/medium-high heat. Divide the chicken mixture among the tortillas, spooning it onto half of each tortilla and leaving a border uncovered near the edge. Sprinkle evenly with the cheese. Fold the tortillas in half over the chicken mixture to enclose loosely. Place on grill pan and cook until dark grill marks have formed on one side of the tortilla. Flip over and repeat to achieve grill marks on both sides. Repeat with remaining quesadillas. Serve as desired with sour cream, salsa and guacamole.
Source: adapted from Williams Sonoma
