Cindy had baked a chicken for supper a couple of days previously and we decided quesadillas would be a good use for the leftovers and since we had an open bag of spinach in the fridge that needed to be used, I went in search of a recipe that used them both. The recipe I chose was Creamy Chicken and Spinach Quesadillas from "Budget Bytes" but I changed it quite a bit to get the one below. The original can be found by clicking on the above link.
Chicken And Spinach Quesadilla
– Adapted from Budget Bytes
cups chopped, cooked chicken
seasoning, to taste
1 bag fresh baby spinach
oz. shredded cheddar cheese, or to taste
cup sour cream
8-inch flour tortillas
the cooking oil in a skillet over medium heat.
the bag of spinach and cook until wilted.
the chopped chicken and sour cream and stir until evenly combined and the chicken is warm.
to a plate and divide into four piles.
tortillas on a griddle (or in a skillet) and add one pile of the chicken
mixture to one half and a handful of shredded cheddar to the other half.
trick I leaned on a TV cooking show recently was to use a sheet pan as a lid.
6. Cover and cook until the tortillas are brown and crispy, and the filling is melted.
remove from griddle, slice into thirds and serve.
They were very tasty but adding the sour cream to the
skillet was a bust as it melted and left too much of it in the skillet, so next
time I’ll put a smear of it directly on the tortilla under the chicken mixture or I'll nuke the chicken to warm it then mix everything in a bowl. I liked wilting the spinach as it allowed me
to use the whole bag without adding a lot of water to the quesadillas. It was a great way to use the leftover chicken.
Photos can be enlarged by clicking on them and the blue
words are links.
Have a great day and thanks for stopping by Almost Heaven
02/06/24 meal date