Cheesy Chicken and Spinach Quesadillas
Avocado-Chickpea Salad
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 3 (10-inch) flour tortillas
- 1½ cups chopped baby spinach
- 1 cup shredded Monterey Jack cheese
- 1½ Tbsp butter
- ¼ cup sour cream
- 1 cup refrigerated salsa
Instructions
- Preheat oven to 375°F. Arrange chicken in a lightly greased small baking dish. Drizzle with oil; season lightly with salt and pepper.
- Bake 25 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 tortilla. 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. Season with salt to taste. Store leftovers in refrigerator.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
