Cheesy Chicken and Spinach Quesadillas with a Flavorful Twist

Introduction: Elevate your family's quesadilla night with a delightful twist! These Cheesy Chicken and Spinach Quesadillas combine tender chicken, vibrant spinach, and a medley of savory spices to create a mouthwatering experience that everyone will love. Easy to make and full of flavor, these quesadillas are perfect for a cozy dinner or a fun-filled family gathering.

Ingredients:

For the Filling:

2 cups cooked and shredded chicken breast
2 cups fresh baby spinach, chopped
1 small red onion, finely diced
1 teaspoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 tablespoon olive oil

For Assembling:

8 medium-sized flour tortillas
2 cups shredded Monterey Jack cheese or Mexican blend cheese
1 cup crumbled feta cheese
1/2 cup chopped fresh cilantro

For Serving:

Sour cream
Salsa or pico de gallo
Lime wedges

Instructions:

In a large skillet, heat the olive oil over medium heat. Add the diced red onion and cook until translucent.

Stir in the minced garlic, ground cumin, and smoked paprika. Sauté for another minute until fragrant.

Add the chopped spinach to the skillet and cook until wilted. Season with salt and pepper to taste.

Toss in the cooked and shredded chicken breast, mixing well with the onion and spinach mixture. Allow the flavors to meld for a few minutes. Remove from heat.

On a clean surface, lay out the flour tortillas. Divide the shredded Monterey Jack cheese evenly among 4 of the tortillas, spreading it out to cover the entire surface.
Spoon the chicken and spinach mixture over the cheese on each of the 4 tortillas.

Sprinkle crumbled feta cheese and chopped fresh cilantro over the chicken mixture.
Top each with one of the remaining tortillas to create a quesadilla "sandwich."

In a large skillet or griddle, heat a small amount of olive oil or cooking spray over medium heat.

Carefully place one assembled quesadilla in the skillet and cook for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining quesadillas.

Once cooked, remove the quesadillas from the skillet and let them cool slightly before cutting them into wedges.

Serve the Cheesy Chicken and Spinach Quesadillas with a dollop of sour cream, a side of salsa or pico de gallo, and lime wedges for a zesty kick.