Chicken And Cheese Quesadillas
|Frozen spinach leaves||10 Ounce, thawed and squeezed dry (1 Box)|
|Shredded cheddar cheese/Mexican-blend cheese||1 Cup (16 tbs) (From Bag)|
|Chili powder||1⁄4 Cup (4 tbs)|
|8 inch flour tortillas||8|
|Sliced cooked chicken||8 Ounce (1 1/2 Cup)|
|Vegetable oil cooking spray||1|
|Salsa||1⁄4 Cup (4 tbs) (For Serving)|
1. Heat spinach in the microwave until heated through, about 2 minutes.
2. Meanwhile, in a small bowl, toss together cheese and chili powder until combined.
3. Lay 4 tortillas on a work surface. Top each with one-fourth each chicken, spinach, and cheese. Cover with remaining tortillas.
4. Spray a large skillet with cooking spray and heat over medium heat. Place a quesadilla in the skillet and cook until the bottom is golden, 2 to 3 minutes. Turn carefully with a spatula and cook until golden on other side and filling is heated through, 2 to 3 minutes more. Repeat with remaining quesadillas. Serve immediately with salsa on the side.