Buffalo Chicken and Spinach Quesadillas
Celery and Apple Slaw
Ingredients
- ¾ lb boneless, skinless chicken breasts
- ½ cup buffalo wing sauce
- 1 cup shredded mozzarella cheese
- ¼ cup Ranch dressing
- 2 burrito-size flour tortillas
- 2 cups spinach
- 1 Tbsp butter, softened
Instructions
- Preheat oven to 400°F. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Place chicken on a parchment paper-lined rimmed baking sheet; bake 20 minutes or until done. Shred chicken with 2 forks, and toss with wing sauce in a bowl.
- Meanwhile, stir together cheese and dressing.
- Spread chicken mixture over half of each tortilla. Spread cheese mixture over other half. Arrange spinach over chicken; fold cheese side of each tortilla over spinach.
- Spread softened butter on folded tortillas; place tortillas on a baking sheet.
- Bake 10 to 20 minutes or until browned and crisp. Serve with additional dressing, for dipping.
Side Dish Ingredients
- 2 stalks celery, thinly sliced
- 1 apple (preferably a sweet, crisp variety), sliced
- 1 Tbsp chopped fresh parsley
- 1 Tbsp olive oil
- 1 Tbsp white vinegar
Side Dish Instructions
- Toss together all ingredients just before serving.
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