Spicy Spinach Quesadillas

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Water

  Plain, clean water

  4 tbsp or 59g

• Spinach

  Raw

  2 cup or 60g

• Salt

  Table

  1 tsp or 6g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, medium or 184g

• Monterey cheese

  Includes Pepper Jack

  2 cup, shredded or 227g

• Salsa

  Sauce, ready-to-serve

  6 tbsp or 96g

Directions

1. Pound the chicken breast to an even thickness.
2. Heat olive oil in a pan over medium-high heat. Cook the chicken for 6-10 minutes per side, until cooked through to 165°F and juices run clear. Let it rest for five minutes, then cut into bite-sized pieces. Set aside.
3. In a large skillet, heat water over medium heat. Add spinach, sprinkle with salt, and cover. Cook for about 5 minutes, stirring occasionally, until wilted.
4. Drain the spinach in a colander, rinse with cold water, and squeeze out excess water. Set aside.
5. 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.
6. When the cheese is mostly melted, add salsa and chicken onto half of the open tortilla. Carefully fold the other side of the tortilla over the top, creating a half-circle shape. Cook for about one minute longer before removing to a plate.
7. Repeat with the remaining tortillas and serve.