We love these for a quick, simple, nutritious supper!
2 cups cooked, finely-cubed chicken
chopped spinach (fresh, or thawed-and-squeezed-dry frozen)
2 cups Cheddar or Cheddar/Jack cheese (or more, to your taste)
sour cream to taste
Preheat 9″-12″ skillet*. Mix spinach and chicken in a small bowl (or in the chicken’s ziploc baggie, to save dirtying a bowl). Spread half of a tortilla with about a Tablespoon of salsa and put in dry, hot skillet (salsa side up). Spread that half with about 1/4 cup chicken mixture and sprinkle with 1/4+ cup cheese; fold “empty” side over the filled side.
Repeat on other half of skillet with another tortilla. Cook till bottom is slightly browned, then flip to brown other side and finish melting the cheese (doesn’t take long at all, maybe 30 seconds per side). I like to cut in half with the edge of the spatula before removing to a plate.
* I prefer cast iron, since repeat cooking of quesadillas can discolor a regular pan.
We often make these with just salsa and cheese cooked in the tortillas for a quick snack.
Used with permission from Everyday Cooking, published by Family Resources