Chicken spinach quesadillas with monterey cheese and salsa sauce
Savor the deliciousness of homemade Chicken Spinach Quesadillas with Monterey Cheese! This easy recipe features juicy chicken breasts, fresh spinach, and gooey melted cheese, all wrapped up in tortillas and paired with a zesty salsa sauce. Perfect for a quick and satisfying meal, these quesadillas are a mouthwatering blend of flavors and textures. Ready in under 30 minutes, it's an ideal dish for lunch or dinner. Try it today and indulge in a cheesy, savory delight!
- 02 Jun 2024
- Cook time 25 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
Chicken spinach quesadillas with Monterey cheese and salsa sauce are a delightful and nutritious meal that's perfect for lunch or dinner. The combination of succulent chicken, fresh spinach, and melty Monterey cheese wrapped in crispy tortillas will satisfy your taste buds and keep you coming back for more. With a hint of salsa sauce, this dish offers a mild tangy flavor that's simply irresistible.
Ingredients:
Instructions:
- Heat a skillet over medium-high heat and add 1 tablespoon of olive oil.
- Season the chicken breasts with a pinch of salt.
- Cook the chicken breasts in the skillet until they're golden brown and cooked through, about 6-8 minutes per side. Ensure an internal temperature of 165°F (75°C).
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes before shredding or cutting it into thin strips.
- In the same skillet, add 1/4 cup of water and the spinach.
- Cook the spinach until it's wilted, which should take about 2-3 minutes.
- Season the spinach with a pinch of salt, then remove from the skillet and set it aside.
- Lay out the tortillas on a clean surface.
- Evenly distribute the shredded chicken, cooked spinach, and shredded Monterey cheese over half of each tortilla.
- Fold the tortillas in half to enclose the filling.
- Heat a clean skillet or griddle over medium heat.
- Place the folded tortillas in the skillet (you may need to do this in batches depending on the size of your skillet).
- Cook each quesadilla for about 2-3 minutes on each side, or until the tortillas are golden brown and the cheese has melted.
- Cut the quesadillas into wedges.
- Serve hot with a generous tablespoon of salsa sauce on each wedge or on the side for dipping.
Tips:
- Cook the chicken breasts thoroughly by ensuring they reach an internal temperature of 165°F (75°C) to ensure they are safe to eat.
- For a healthier option, you can use whole wheat tortillas or low-fat cheese.
- Feel free to add other vegetables such as bell peppers or onions for additional flavor and nutrition.
- Warm the tortillas in a dry skillet for a few seconds before assembling the quesadillas to make them more pliable and easier to fold.
- To achieve extra crispy quesadillas, lightly oil your skillet before cooking them and press down gently with a spatula while cooking.
- Serve the quesadillas with a side of guacamole, sour cream, or extra salsa for dipping.
This Chicken spinach quesadilla recipe is easy to prepare and makes for a delicious, satisfying meal. It's perfect for a quick weekday lunch or a casual dinner with family and friends. The combination of flavors and textures is sure to be a hit, and you'll love how simple it is to make these tasty quesadillas at home.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 27g | 17% |
| Carbohydrates | |
| Carbohydrates 13g | 4% |
| Fiber 2.18g | 6% |
| Sugar 1.47g | 1% |
| Fat | |
| Fat 22g | 26% |
| Saturated 12g | 39% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 55mg | 10% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.35mg | 27% |
| Vitamin B3 4.89mg | 31% |
| Vitamin B6 0.52mg | 31% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.56ug | 23% |
| Vitamin C 5.00mg | 6% |
| Vitamin E 1.05mg | 7% |
| Vitamin K 77ug | 62% |
| Minerals | |
| Calcium, Ca 460mg | 36% |
| Copper, Cu 0.10mg | 0% |
| Iron, Fe 1.12mg | 10% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 430mg | 35% |
| Potassium, K 370mg | 11% |
| Selenium, Se 20ug | 36% |
| Sodium, Na 1120mg | 75% |
| Zinc, Zn 2.42mg | 22% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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