Spicy Spinach Quesadillas

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Water

  Plain, clean water

  ¼ cup or 59g

• Spinach

  Raw

  2 cup or 60g

• Salt

  Table

  1 tsp or 6g

• Tortillas

  Ready-to-bake or -fry, corn

  4 tortilla or 96g

• Monterey cheese

  Includes Pepper Jack

  8 oz or 227g

• Salsa

  Sauce, ready-to-serve

  6 tbsp or 96g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 full breast (both fillets) or 236g

Directions

1. Pound chicken breast out to even thickeness. Heat oil in a pan over medium-high heat. Cook chicken about 6-10 minutes per side, or until chicken is cooked through, no longer pink, and the juices run clear. Let rest five minutes before cutting into bite sized pieces. Set aside.
2. Heat ¼ c. water in a large skillet over medium heat. Add spinach, sprinkle with salt, and cover. Cook for approximately 5 minutes, stirring occasionally, until spinach is wilted.
3. Drain spinach in a colander, rinse with cold water, and squeeze out excess water. Set aside.
4. Spray the skillet with cooking spray, and heat over medium-high heat. Place tortillas in the hot skillet, and evenly spread a thin layer of cheese over the surface. Separate cooked spinach leaves and spread over the cheese.
5. When cheese is mostly melted, scoop up about a tablespoon of salsa, draining as much liquid off as possible, and drop it onto half the open tortilla. Add chicken. Carefully fold the side of the tortilla that does not have salsa on it over the top, creating a half-circle shape. Cook about one minute longer before removing to a plate. Repeat with remaining tortillas.

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