Chicken And Spinach Quesadillas With Pico De Grllo Recipe

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Chicken and Spinach Quesadillas with Pico de Grllo

donna clark


This is a great way to get the kids to eat spinach, mixed with chicken and pico de gallo sauce it's an easy fast meal. I make it with reduced-fat cheddar cheese for a more healthy serving.My grand kids love this tasty dish for weekend lunchs.

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10 Min


15 Min


Stove Top


2 c
chopped seeded tomaotes, divided
1 c
chopped green onions, divided
1/2 c
fresh cilantro
1 Tbsp
mince jalapeno pepper *
1 Tbsp
fresh lime juice
( 8 inch ) fat- free flour tortillas
1 c
packed chopped stemmed spinach
1 c
shredded cooked boneless skinless chicken breast
3/4 c
shredded reduced-fat cheddar cheese
non-stick cooking spray

Directions Step-By-Step

** Jalapeno peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and Do Not touch your eyes. **
For Pico de Gallo, mix 1 1/2 cups tomatoes, 3/4 cup green onions, cilantro, jalapeno and lime juice in a medium bowl.
Spray large nonstick skillet with cooking spray. Heat over medium heat. Sprinkle tortilla with water, place in skillet. Cook 20-30 seconds or until hot, turning once. Repete with remaining tortillas.
Divide remaining 1/2 cup tomatoes, 1/4 cup green onions, spinach and cooked and shredded chicken amoung 5 tortillas, sprinkle with cheese. Top with remaining 5 tortillas.
Cook quesadillas, (1) one at a time over medium heat for 2 minutes per side or until cheese is melted. Cut each quesadilla into 4 wedges and serve with Pico de Gallo.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy