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20
chicken
quesadilla
Ingredients:
1 tbsp olive oil
½ cup baby spinach
½ cup corn & bean salsa
½ garlic clove, minced
½ lb chicken, cooked and shredded
Directions:
1.
In a pan or on a griddle, heat olive oil and sauté the spinach, salsa, garlic and
shredded chicken. Stir until all ingredients are tender.
2.
Remove and set aside. Use tongs with a wet paper towel or damp cloth to carefully
remove excess liquid. Use the Butter Sprayer to lightly coat a tortilla before placing
it on the griddle or pan. Spread your desired amount of cheese on the tortilla then
add the chicken mixture and spread on top of the cheese. Place the other tortilla
on top.
3.
Heat the tortilla for the next 2-5 minutes. Flip midway through to crisp evenly. Once
cheese is melted, remove the quesadilla with a spatula. Cut into pieces and garnish
with sour cream, if desired.
butter
2 whole wheat tortillas, medium
sized
1 cup Mexican-blend cheese,
shredded
sour cream (for garnish)
∙ 21 ∙
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