Chicken Tomato And Spinach Quesadillas Recipes

Steps:

• In a large nonstick skillet, cook and stir first 6 ingredients until spinach is wilted. Remove from heat; stir in cheeses., Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream.

Steps:

• Squeeze excess liquid from the spinach.
• Place 4 tortillas on a work surfaced.
• Spread 2 tablespoons pesto on each tortilla.
• Top with 1/4 cup spinach.
• Sprinkle each tortilla with 1/4 cup each cheese and chicken.
• Top with remaining tortillas and press firmly.
• Heat a large skillet over medium heat and cook each quesadilla until cheese melts and tortillas are golden brown, about 3 minutes per side.
• Trasnfer to a plate.
• Cut each into quarters before serving.

Steps:

• Heat grill to medium. In a large bowl, combine the chicken, spinach and cheese.
• Dividing evenly, place the mixture on one half of each tortilla. Fold the other half over to cover.
• Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side. Serve with the avocado, salsa and sour cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place tortillas on a baking sheet and spread 1/2 cup Cheddar cheese on each.
• Bake tortillas in the preheated oven until cheese has melted, about 5 minutes. Remove from oven.
• Heat a large skillet over medium heat. Add chicken, spinach, and tomatoes; cook and stir until spinach has wilted, about 5 minutes. Divide chicken mixture evenly over each tortilla; fold in half.
• Coat the same skillet with a thin layer of oil; heat over medium heat. Cook folded tortillas in batches until browned on both sides, about 3 minutes per side.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place tortillas on a baking sheet and spread 1/2 cup Cheddar cheese on each.
• Bake tortillas in the preheated oven until cheese has melted, about 5 minutes. Remove from oven.
• Heat a large skillet over medium heat. Add chicken, spinach, and tomatoes; cook and stir until spinach has wilted, about 5 minutes. Divide chicken mixture evenly over each tortilla; fold in half.
• Coat the same skillet with a thin layer of oil; heat over medium heat. Cook folded tortillas in batches until browned on both sides, about 3 minutes per side.