Spinach & Chicken Quesadilla Recipe
Spinach, poblano chiles and melted cheese grilled in a house-made flour tortilla. Served with rice, black beans and our famous green chile
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Ingredients
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Quesadilla
Method
Preparation
- 1
Prepare the Filling
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped poblano chiles, spinach, salt, and pepper. Sauté for about 4-5 minutes until the spinach is wilted and the chiles are tender. Stir in the shredded chicken and remove from heat.
- 2
Assemble the Quesadilla
Lay a flour tortilla on a flat surface. Spread a generous portion of the chicken and spinach mixture on one half of the tortilla. Sprinkle shredded cheese over the filling. Fold the tortilla in half.
- 3
Cook the Quesadilla
In the same skillet, add another tablespoon of olive oil and heat over medium heat. Carefully place the folded quesadilla in the skillet. Cook for about 3-4 minutes on each side until the tortilla is golden brown and the cheese is melted. Repeat with remaining tortillas.
- 4
Serve
Cut the quesadillas into wedges and serve hot with rice, black beans, and green chile on the side.
