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, flour

  4 tortilla, medium or 184g

• 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

  2 breast fillet or 236g

Directions

1. Pound the chicken breast to an even thickness. Heat the olive oil in a pan over medium-high heat. Cook the chicken for about 6-10 minutes per side, until cooked through and juices run clear. Let it rest for five minutes before cutting into bite-sized pieces. Set aside.
2. In a large skillet, heat 1/4 cup of water over medium heat. Add the spinach, sprinkle with salt, and cover. Cook for approximately 5 minutes, stirring occasionally, until the spinach is wilted.
3. Drain the 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 a tortilla in the hot skillet and evenly spread a thin layer of cheese over the surface. Separate the cooked spinach leaves and spread over the cheese.
5. When the cheese is mostly melted, add about a tablespoon of salsa, draining as much liquid as possible, onto half the open tortilla. Add the chicken. Carefully fold the side of the tortilla without salsa over the top, creating a half-circle shape. Cook for about one minute longer before removing to a plate. Repeat with the remaining tortillas.

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