Saturday, January 12, 2013

Spinach Chicken Goat Cheese Quesadilla

I made this last night after my boyfriend went searching through my Pinterest board of recipes looking for a quick dinner idea. Without exaggeration, this is by far the best quesadilla I have ever tasted. We served it with an avocado sour cream dip, and had no problem finishing off an entire quesadilla each. Cheers to the weekend, and don't forget this would make a great late night snack for you night owls.

Spinach Chicken Goat Cheese Quesadilla

Ingredients: (for two quesadillas)
  • 4 flour tortillas
  • 1 large chicken breast, cooked and sliced or shredded
  • 1tsp. oil
  • 1 package fresh baby spinach
  • 1/2 tsp. red pepper flakes 
  • 1/4 tsp. garlic powder
  • Salt and pepper to taste
  • 1 package shredded monterey jack cheese
  • 4oz. goat cheese, crumbled
  • Cooking spray

Preheat a quesadilla maker and a large skillet on the stove.

Add oil, spinach, pepper flakes, garlic powder, salt and pepper to skillet and saute until spinach wilts. 
Remove from skillet. Set aside.

In same skillet, spray with cooking spray and toast tortillas slightly, then remove to a plate.
To assemble, place one tortilla on tortilla maker or skillet, sprinkle 1/4 cup Monterrey jack and 1/2 of the crumbled goat cheese, place slices of chicken, then half of the sauteed spinach mixture. Top with another 1/4 cup cheese and place second tortilla on top.

Close tortilla maker and brown for a minute or two until all of the cheese melts. (if using a skillet brown on both sides, flipping in between cooking time)

Let cool for a minute before slicing with a pizza cutter. Serve with avocado sour cream.

To make avocado sour cream, mash one avocado, 1/3 cup low fat sour cream, juice of 1/2 of a lime, salt and pepper together until creamy.

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