Cheesy Chicken and Spinach Quesadillas
Avocado-Chickpea Salad
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Ingredients
- 1½ lb boneless, skinless chicken breasts
- 1½ Tbsp olive oil
- 6 (10-inch) flour tortillas
- 3 cups chopped baby spinach
- 2 cups shredded Monterey Jack cheese
- 3 Tbsp butter
- ½ cup sour cream
- 1½ cups refrigerated salsa
Instructions
- Preheat oven to 375°F. Arrange chicken in a lightly greased baking dish. Drizzle with oil; season lightly with salt and pepper.
- Bake 28 to 30 minutes or until done; cool and shred chicken.
- Place tortillas on a cutting board; top half of each tortilla with chicken, spinach, and cheese. Fold tortillas over filling.
- Heat 1 Tbsp butter in a large nonstick skillet over medium heat; add 2 tortillas.
- Cook 2 to 3 minutes per side or until tortillas are browned and cheese is melted; repeat with remaining butter and tortillas. Cut up into small wedges. Serve with sour cream and salsa.
Side Dish Ingredients
- 2 avocados, chopped
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 green onion, chopped
- ½ (6-oz) pkg crumbled feta cheese
- 3 Tbsp fresh lime juice
Side Dish Instructions
- Combine all ingredients in a bowl; toss. Add more cheese, if desired. Season with salt to taste.
Kid-Friendly Meal Plan
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