Rainy Day Quesadilla

It has been raining cats and dogs all day here in Northern Nevada, which is an unusual thing for the high desert. Gray, soggy days like today make me crave something warm and cheerful. This colorful and flavorful chicken quesadilla is just the ticket…and it is low in calories (only 240) and diabetic-friendly. Loved by adults and kids alike, this quesadilla is a longstanding favorite in my household and comes filled with chicken, spinach, cheddar cheese and a delectable pico de gallo.

Ingredients
1 1/2 to 2 cups of fresh Pico de Gallo
2-3 cups of shredded cooked Chicken
1 cup fresh Spinach
1 cup shredded Cheddar Cheese
4 to 8 Flour Tortillas
Cooking Spray

First, make the pico de gallo. Use the recipe found here. Cover with plastic wrap and place in fridge until ready to use.

You can use a variety of cooked chicken, if you like. You can use rotisserie chicken purchased at the grocery story, roast your own in the oven or poach 2 to 3 chicken breasts. I chose to poach my chicken, which is something I did ahead of time and then refrigerated them until dinnertime.

Here’s an easy poaching method:

Place 2 to 3 boneless skinless chicken breasts into a medium-sized pot.

Pour water into the pot until it just covers the top of the chicken breasts.

Cover the pot and bring the water to a boil.

Once the water comes to a boil, reduce the heat to low and simmer for 15 to 20 minutes until the chicken in is cooked.

Place the chicken breasts in a bowl of ice water to stop the cooking process and to cool them so they can be handled. Shred the chicken into a bowl.

Now it’s quesadilla time!

Place a flour tortilla on a dinner plate.

Place the shredded chicken on top.

Next, add the spinach.

Spoon on some pico de gallo.

And finally sprinkle on some cheese.

Cover with another tortilla.

Spray a cast iron skillet with cooking spray and heat over medium heat. Cook the quesadilla on each side for 2 minutes each until the tortilla gets toasty and brown.

Like I said, toasty and brown.

Once cooked, remove the quesadilla from the skillet to a plate. Cut into quarters.

Garnish with extra pico de gallo and cheese. (Yes, I got a little carried away here). Eat it while you wait for a rainbow or the sun to shine. Enjoy!

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2 comments on “Rainy Day Quesadilla

  1. This is a SUPER easy recipe and takes about 30 minutes prep to cook. And it tastes great, especially with the fresh pico de gallo. Thanks for your comment and I hope you try the recipe.

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