Tuesday, October 13, 2009

Chicken Spinach Quesadillas

This was a delicious, quick meal. I got to use my panini press for it! I love anything I can use any of my fun cooking tools. :) Plus who doesn't love a quick weekend night meal? These were pretty filling so you wouldn't really need to make any sides to go with it. My husband really enjoyed them and had two servings!

Chicken Spinach Quesadillas
From: http://ericaskitchenadventures.blogspot.com/
who got it from : Ellie Krieger
Serves 4
6 pts per serving (Does not include sour cream)

1 T oil1 large onion, chopped (I used onion powder)
3 cloves garlic, minced
2 c cooked, shredded or chopped chicken
1 t ground cumin
1 t chili powder
1 t dried oregano
2 c baby spinach, sliced into ribbons
1/2 t salt
1/4 t pepper
4 (10-inch) whole wheat tortillas
1 c shredded Mexican blend (I used 2% reduced fat shredded Mexican Cheese)
1/2 c Salsa and sour cream for serving

Heat oil in a large saute pan. Add the onions and cook about 4-5 minutes. Add garlic and cook for another 30 seconds.

Add chicken, cumin, chili powder and oregano. Stir to incorporate all spices. Then add the salsa and cook for about 2 minutes until heated through.

Add spinach, salt and pepper and cook until spinach is wilted. Remove from heat.

On 1/2 of a tortilla shell - layer on a bit of cheese, the chicken mixture, then a bit more cheese. Fold and repeat with remaining tortillas.

Heat a large nonstick skillet or cast iron skillet to medium heat (or panini press). Place the quesadilla in skillet and cook until lightly browned and cheese is melted (about 2-3 minutes), flip and brown other side.

To serve - cut into thirds and serve with salsa and/or sour cream.


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