Creamy Spinach and Chicken Quesadillas

25–35 minServes 2

Flour tortillas filled with seasoned shredded chicken, wilted spinach, and creamy cheese, pan-fried until golden and served with a fresh tomato-chimichurri topping.

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prepSet cream cheese on counter to soften
prepWash hands thoroughly with soap and warm water before cooking and after handling raw meat
10 oz boneless skinless chicken breasts, diced	Season chicken with salt and pepper	Cook chicken in oil until golden, 5–7 min	Add garlic, white onion, spinach; wilt 1–2 min	Cool 5 min, shred chicken, stir in cream cheese, mozzarella, salt, chimichurri	Divide filling among tortillas, fold	Cook quesadillas in oil until golden, 2–4 min per side	Plate quesadillas, top with tomato mixture and sour cream
2 tsp olive oil (for cooking chicken)
2 garlic cloves, minced
2 green onions, white portions, thinly sliced
Salt and pepper to taste
2 oz baby spinach, coarsely chopped
2 oz cream cheese, softened
2 oz shredded mozzarella
3/4 tsp chimichurri seasoning (for filling)
6 small flour tortillas
1 roma tomato, cored and diced	Combine tomato, green onion, oil, chimichurri
2 green onions, green portions, thinly sliced
1 tsp olive oil (for tomato topping)
1/4 tsp chimichurri seasoning (for tomato topping)
2 oz light sour cream
1 tsp olive oil (for cooking quesadillas)

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