Ingredients
1 rotisserie chicken, shredded (about 2 cups)
1 cup fresh spinach, chopped
1/2 cup Mexican cheese blend (cotija or asadero work well)
4 medium-thick flour tortillas
1/4 cup olive oil or avocado oil
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
Toppings: sour cream and salsa for serving
Instructions
Preheat oven to 300°F to keep assembled quesadillas warm.
Heat a skillet over medium heat and add 1 tablespoon oil.
Spread 1/4 cup shredded chicken across half of a tortilla.
Top with 2 tablespoons chopped spinach, 3 tablespoons cheese blend, a pinch of salt and pepper.
Fold tortilla over and cook for 1 minute each side until golden and crispy.
Reheat oven and keep cooked quesadillas warm until all are ready.
Notes
Use a non-stick skillet to avoid oil splatters.
Add grilled onions or mushrooms for extra flavor.
Substitute avocado oil if avoiding extra virgin olive oil.
Letting the filled tortilla rest briefly ensures less cheese leakage.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 10
- Category: Quick Chicken
- Method: Stovetop Cooking
- Cuisine: Mexican-Inspired
- Diet: Any
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg