chicken and spinach quesadillas with pico de grllo

★★★★★ 1 Review
donnacl avatar
By donna clark
from salt lake city, UT

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.

★★★★★ 1 Review
serves 4
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For chicken and spinach quesadillas with pico de grllo

  • 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
  • 10
    ( 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

How To Make chicken and spinach quesadillas with pico de grllo

  • 1
    ** Jalapeno peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and Do Not touch your eyes. **
  • 2
    For Pico de Gallo, mix 1 1/2 cups tomatoes, 3/4 cup green onions, cilantro, jalapeno and lime juice in a medium bowl.
  • 3
    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.
  • 4
    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.
  • 5
    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.
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