I AM GUILTY, I CRAVE PAN SEARED CHICKEN & SPINACH QUESADILLAS

OMG!  Simple but melt in your mouth absolutely delicious!  So I don’t know about you but quesadillas are one of my favorite appetizers to order when I am out at a restaurant.  Like most people you figure this is the type of good food you can only have when you are dining out!  Well honey, I am here to tell you – YOU CAN make quesadillas at home and they WILL BE just as good if not better than the ones you buy from restaurants!  I love to pair chicken & spinach so it seemed like the perfect ingredients for our home made quesadillas!  I topped these babies with Colby and Monterey jack cheeses for a cheesey but mild taste, BAM POW KABOOM, yeah baby!  Dip them in some sour cream or creamy ranch for flavor overload!  Whatever you do be to sure make enough for the family to have seconds because as soon as they come out of the pan, hands will be grabbing these up!

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I AM GUILTY, I CRAVE PAN SEARED CHICKEN & SPINACH QUESADILLAS

4-6 medium sized soft flour tortillas
Shredded Meat (no skin) from 3-4 baked chicken breasts – (I use bone in and skin on because of the flavor) or you could use shredded meat from 1 precooked roasted whole chicken
1 bag of fresh uncooked whole spinach
1 cup Colby cheese
1 cup Monterey jack cheese
¼ cup chopped cilantro
4 tbsp. lime juice
Sea salt to taste
Ground black pepper to taste
Granulated garlic to taste
Extra virgin olive oil for spinach and each quesadilla batch
1/4 cup Chicken Broth

READY, SET GO:

1. In a large skillet, heat 2-4 tbsp. extra virgin olive oil on medium
2. Add the fresh uncooked whole spinach and chicken broth and allow to cook 10 – 15 minutes
3. After spinach is done, in a large bowl fold together the shredded chicken, spinach, Colby & Monterey jack cheeses, cilantro, lime juice, sea salt, ground black pepper, and granulated garlic – this makes your quesadilla mixture
4. Lay your tortillas flat and add some of the quesadilla mixture to the middle of the tortilla
5. Fold the tortilla in half (closing in your quesadilla mixture inside the tortilla)
6. Heat 4-6 tbsp. of extra virgin olive oil to a large skillet on medium heat
7. Place your tortillas in but do not over crowd (I did two per batch)
8. Flip the tortilla in 2 – 4 minutes or until the tortilla is a nice crispy brown.  Remember the chicken and spinach is already cooked, at this point all you are doing is melting the cheese and pan searing the tortilla, so be careful not to burn it
9. Serve with Sour Cream or Creamy Ranch for dipping
10. ENJOY, ENJOY, ENJOY!!!

Tip:  Double ingredients to make more

Utokia ~
Sizzle Sizzle Baby