Chicken and Spinach Quesadillas
Southwestern Chopped Salad
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 (16-oz) container pico de gallo, divided
- 1 (8-count) pkg burrito-size flour tortillas
- 1 (8-oz) pkg shredded colby-Jack cheese
- 4 Tbsp butter, divided
- 1 (16-oz) container guacamole
Instructions
- Layer chicken, beans, spinach, and 1 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 1 cup pico de gallo.
Side Dish Ingredients
- 2 (12.55-oz) pkg Southwestern chopped salad kits
Side Dish Instructions
- Prepare salads according to package directions.
30 Minute Meals Meal Plan
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