Chicken, Spinach and Goat Cheese Quesadillas

Amy Harding


spinach and goat cheese-great combo

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5 Min


10 Min


tortillas, flour
cooked chicken
1 tsp
minced garlic
baby spinach
salt, pepper, cayenne pepper
4 oz
goat cheese
monterey jack cheese
cooking spray

Directions Step-By-Step

Heat the spinach with the garlic, salt, pepper, and cayenne pepper over medium-low heat in a pan until just wilted. Remove from heath and set aside.
Heat the grill pan (or regular pan) over medium-high heat. Spray with non-stick cooking spray or drizzle with olive oil. Toast the inside of the tortilla for about 30 seconds.
Take the tortilla off the grill pan and assemble as follows. Over half the quessadilla sprinkle about 2 tablespoons of monterey jack cheese, following by a few slices of chicken, then the spinach, then the crumbled goat cheese.
Add to the grill pan and cook for about 1 - 2 minutes. Carefully use a spatula to flip the empty half of the tortilla onto the loaded half. At this point I like to let the quesadilla cook for about 30 more seconds, then flip it over. Give it another 1 -2 minutes, then remove from the pan and enjoy!