Chicken and Spinach Quesadillas
No Bake Chocolate-Peanut Butter Bars
Ingredients
- 3 boneless, skinless chicken breasts (or use 1½ lb chicken tenderloins)
- 2 Tbsp olive oil
- 6 soft taco-size flour tortillas
- 3 cups chopped baby spinach
- 1 (8-oz) block Monterey Jack cheese, shredded
- 3 Tbsp butter, divided (or use olive oil)
- 1 (8-oz) carton sour cream
- 1 (16-oz) jar salsa
Instructions
- Preheat oven to 375°F. Drizzle chicken with oil in a baking dish. Sprinkle lightly with salt and pepper. Bake chicken 28 to 30 minutes or until done; cool and chop.
- Place tortillas on a cutting board; top half of each tortilla with chicken, spinach, and cheese. Fold tortillas in half.
- Cook tortillas, in 3 batches, in 1 Tbsp melted butter per batch in a large nonstick skillet over medium heat 2 to 3 minutes per side or until tortillas are browned and cheese is melted. Serve with sour cream and salsa.
Side Dish Ingredients
- ½ cup butter, melted
- 1 cup graham cracker crumbs
- 2 cups powdered sugar
- 1 cup plus 2 Tbsp creamy peanut butter
- 1 cup semisweet chocolate chips
Side Dish Instructions
- Stir together melted butter, crumbs, and powdered sugar in a bowl. Stir in 1 cup peanut butter.
- Spread mixture in bottom of an 8- or 9-inch pan lined with foil.
- Melt chocolate chips and 2 Tbsp peanut butter in microwave at HIGH 1 to 2 minutes, stirring every 30 seconds. Spread over crust layer in pan.
- Chill at least 2 hours or until firm. Let stand 5 minutes at room temperature before cutting into small bars. Store in refrigerator.
Kid-Friendly Meal Plan
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