Chicken and Spinach Quesadillas

Guy Koppe, Project Bread


Yield: 10 servings (serving size: 5 ounces)


1 lb. chicken, diced

1/4 onion, sliced

1 tsp. garlic, minced

1 1/2 tsp. olive oil

1/4 tsp. salt

1 lb. spinach, chopped

1 1/3 Tbsp. Parmesan cheese, grated

1/2 lb. shredded mozzarella

10 tortillas


  1. Preheat oven to 350°
  2. Warm the chicken in the steamer or oven
  3. In the meantime, sauté the onions and garlic in the oil until soft and translucent. Add salt.
  4. In batches, sauté the spinach in the onion/garlic mixture, just until warm. The spinach should be just beginning to steam and should be releasing some liquid.
  5. Dump the spinach into a perforated hotel pan to cool and drain.
  6. Once the spinach has cooled enough to touch, squeeze out as much juice as possible.
  7. Combine the spinach with the warm chicken; mix until the ingredients are evenly dispersed. Taste for seasoning and adjust if necessary.
  8. Mix the 2 cheeses together and place in a separate hotel pan.
  9. Using a four-ounce scoop, put the chicken mixture into the tortilla and spread to distribute.
  10. Place a two-ounce scoop of cheese over the top of the chicken mixture.
  11. Fold the tortilla in half over the chicken and cheese mixtures and place on a sheet pan covered with a piece of parchment paper that has been sprayed with cooking spray.
  12. Spray the top of the quesadillas and cook as needed for 8 minutes, until golden brown.
  13. Allow to sit for 5 minutes before cutting into three wedges.

Nutritional Information

Calories 286 Calories from Fat 89 Total Fat 10g Saturated Fat 4g Cholesterol 47.6mg Sodium 599mg Total Carbohydrate 26.7g Dietary Fiber 2.4g Protein 23g Vitamin C 4mg Calcium 280mg

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