Creamy Spinach and Chicken Quesadillas
Diced chicken and spinach folded into a creamy garlic-herb sauce, stuffed into tortillas and griddled.
| prepSet cream cheese on counter to soften | ||||||
| 10 oz. / 285 g diced boneless skinless chicken breasts | Cook diced chicken until browned | Add garlic & chimichurri seasoning | Stir in spinach, tomato & green onion | Stir in sour cream & cream cheese | Fill tortillas, top with mozzarella | Griddle until golden, garnish & serve |
| 2 Garlic Cloves, minced | ||||||
| 1 tsp. Chimichurri Seasoning | ||||||
| 2 oz. / 55 g Baby Spinach | ||||||
| 1 Roma Tomato | ||||||
| 1 Green Onion, sliced (for the filling) | ||||||
| 2 oz. / 55 g Light Sour Cream | ||||||
| 2 oz. / 55 g Cream Cheese, softened | ||||||
| 6 Small Flour Tortillas | ||||||
| 2 oz. / 55 g Shredded Mozzarella | ||||||
| 1 Green Onion, sliced (for garnish) | ||||||
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