Chicken and Spinach Quesadillas
Cilantro-Lime Rice and Tortilla Chips
Ingredients
- 1 (16-oz) pkg grilled and ready chicken breast strips, chopped
- 1 (15-oz) can black beans, rinsed and drained
- 1 (6-oz) pkg baby spinach
- 1 (10-oz) container pico de gallo, divided
- 6 burrito flour tortillas
- 1 (8-oz) pkg shredded Colby Jack cheese
- 4 Tbsp butter, divided
- 1 (15-oz) container guacamole
Instructions
- Layer chicken, beans, spinach, and ¾ cup pico de gallo over 1 side of each tortilla; sprinkle with cheese, and fold tortillas in half.
- Melt 1 Tbsp butter in a large nonstick skillet over medium heat. Add two quesadillas, and cook 3 minutes per side or until tortillas are browned and crisp and cheese is melted.
- Repeat with remaining butter and quesadillas. Cut into wedges and serve with guacamole and remaining pico de gallo.
Side Dish Ingredients
- ½ (16-oz) container refrigerated salsa
- 2 (8.5-oz) pouches microwavable cilantro lime rice
- 1 (11-oz) bag tortilla chips
Side Dish Instructions
- Heat rice according to package directions.
- Serve chips and salsa on each plate.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
724
|
420
|
1144
|
| Fat (g) | 36 | 14 | 50 |
| Sat. Fat (g) | 16 | 3 | 19 |
| Protein (g) | 41 | 7 | 48 |
| Carb (g) | 62 | 68 | 130 |
| Fiber (g) | 10 | 5 | 15 |
| T. Sugs (g) | 5 | 8 | 13 |
| A. Sugs (g) | 1 | 7 | 8 |
