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Add a photoServings: 4
Ingredients
- 8 x flour tortillas - (7 1/2" dia)
- 4 ounce grated Monterey Jack cheese
- 8 ounce shredded cooked barbecued chicken - (1 c.)
- 4 x scallions with 3" of green left on thinly sliced on the diagonal
- 1 1/2 Tbsp. minced flat-leaf parsley
- 12 x fresh spinach leaves - (to 14) stems discarded, washed and dry
- 4 ounce grated Cheddar cheese
Directions
- Place 4 tortillas on a work surface and sprinkle proportionately with Jack cheese. Scatter shredded chicken, scallions and parsley over top. Cover with spinach leaves and sprinkle with Cheddar.
- Place a second tortilla over each, creating a sandwich (quesadilla), and press down on the tops with the palm of your hand.
- Heat a dry, nonstick skillet over medium heat till very warm; add in a quesadilla. Pressing down with a spatula and turning once, cook till golden, 3 to 4 min a side. Keep hot in a low oven (250 degrees) till ready to serve. Repeat with remaining quesadillas.
- Cut quesadillas into quarters and serve warm with a bowl of salsa alongside, if you like.
- This recipe yields 4 servings.
- Comments: When cooking quesadillas, be sure to use a dry skillet. (I use a 10-inch nonstick pan.) For pizzazz, try jalapeno Jack cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 806g | |
| Recipe makes 4 servings | |
| Calories 394 | |
| Calories from Fat 184 | 47% |
| Total Fat 20.88g | 26% |
| Saturated Fat 11.83g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 911mg | 38% |
| Potassium 4196mg | 120% |
| Total Carbs 28.36g | 8% |
| Dietary Fiber 16.6g | 55% |
| Sugars 3.72g | 2% |
| Protein 35.31g | 56% |
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