Chicken and Spinach Quesadillas
Southwestern Chopped Salad
Ingredients
- 1 (8-oz) pkg grilled and ready chicken breast strips, chopped
- 1 (15-oz) can black beans, rinsed and drained
- ½ (6-oz) pkg baby spinach
- ½ (16-oz) container pico de gallo, divided
- 4 burrito-size flour tortillas
- 1 cup shredded colby-Jack cheese
- 2 Tbsp butter
- ½ (16-oz) container guacamole
Instructions
- Layer chicken, beans, spinach, and ½ 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 ½ cup pico de gallo.
Side Dish Ingredients
- 1 (12.55-oz) pkg Southwestern chopped salad kit
Side Dish Instructions
- Prepare salad according to package directions.
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