4-Ingredient Chicken Quesadillas
Cherry-Walnut Spinach Salad
Ingredients
- 2 (10-oz) pkg frozen cheesy rice and broccoli
- 3 cups shredded rotisserie chicken
- 1½ cups shredded sharp Cheddar cheese
- 6 burrito-size flour tortillas
Instructions
- Preheat oven to 425°F. Cook cheesy rice and broccoli according to package directions. Toss with chicken and cheese in a large bowl.
- Arrange tortillas on a large baking sheet. Coat each with olive oil cooking spray, and flip tortillas over.
- Top half of each tortilla with rice mixture. Fold tortillas over filling. Coat tops again with cooking spray.
- Bake 6 minutes; flip tortillas. Bake 6 to 7 minutes longer or until crisp and browned. Cut into wedges.
Side Dish Ingredients
- 1 (10-oz) pkg baby spinach
- 1 cup sweetened dried cherries (or use dried cranberries)
- ½ cup walnut halves (or use pecan halves)
- ½ cup balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl. Season with freshly ground pepper, if desired.
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