1 1/2 -2 cups seasoned, cooked and diced chicken breast meat
1 TBSP olive oil
a pinch of crushed red pepper flakes
salt and pepper
1 clove garlic, minced
1 (heaping) TBSP all purpose flour
3/4 cup chicken broth
4 cups fresh baby spinach, stems removed, coarsely chopped
1 can of pinto  beans, drained and rinsed

Cooking spray
Flour tortillas
Shredded cheese (Monterey Jack, cheddar or a combination of the two works well here)
Avocados, diced
 sour cream

In a large skillet heat olive oil over medium-high heat.

Add the garlic and saute for a minute or two.

Sprinkle the flour in and stir to combine.

Cook while stirring for several minutes so that the flour loses it’s raw taste.

Whisk in the chicken broth and stir until bubbly and smooth.

Add the baby spinach and continue cooking for another minute or two or until spinach has wilted.

Stir in the cooked chicken and pinto beans and remove from heat.

Spray a large skillet or griddle with cooking spray.

Heat over medium to medium-high heat.

Place one tortilla on griddle and spread cheese over tortilla.

Spread chicken, bean and spinach mixture over one half of the tortilla.

Check underside of tortilla and when browned a bit, flip the half with just cheese over the half with the chicken.

Remove from heat and cut into slices. Top with diced avocado and sour cream, if desired.

Chicken & Spinach Quesadillas

2014-12-13 08:09:13

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Ingredients

1. 1 1/2 -2 cups seasoned, cooked and diced chicken breast meat
2. 1 TBSP olive oil
3. a pinch of crushed red pepper flakes
4. salt and pepper
5. 1 clove garlic, minced
6. 1 (heaping) TBSP all purpose flour
7. 3/4 cup chicken broth
8. 4 cups fresh baby spinach, stems removed, coarsely chopped
9. 1 can of pinto beans, drained and rinsed
10. Cooking spray
11. Flour tortillas
12. Shredded cheese (Monterey Jack, cheddar or a combination of the two works well here)
13. Avocados, diced
14. sour cream

Instructions

1. In a large skillet heat olive oil over medium-high heat.
2. Add the garlic and saute for a minute or two.
3. Sprinkle the flour in and stir to combine.
4. Cook while stirring for several minutes so that the flour loses it’s raw taste.
5. Whisk in the chicken broth and stir until bubbly and smooth.
6. Add the baby spinach and continue cooking for another minute or two or until spinach has wilted. Stir in the cooked chicken and pinto beans and remove from heat.
7. Spray a large skillet or griddle with cooking spray.
8. Heat over medium to medium-high heat.
9. Place one tortilla on griddle and spread cheese over tortilla.
10. Spread chicken, bean and spinach mixture over one half of the tortilla. Check underside of tortilla and when browned a bit, flip the half with just cheese over the half with the chicken.
11. Remove from heat and cut into slices.
12. Top with diced avocado and sour cream, if desired.

By Cooking with Crystal

Adapted from othersideoffifty.com

Adapted from othersideoffifty.com

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