Chicken Quesdillas

By stacymd23

Ingredients

• 4 boneless, skinless breasts
• 2-3 tablespoons olive oil
• 2-3 tablespoons pepper
• 12 ounces fresh spinach, firm stems removed
• Eight 8-10 inch flour tortillas
• 3 cups shredded Monterey Jack
• 2 cups chopped roasted red peppers (2-3 peppers), stemmed, seeded and diced
• 1/2 cup chopped scallions, white and tender green parts

Preparation

Step 1

1. Brush both sides of each chix breast half with oil and coat with the pepper, patting lightly. Place a large skillet over med-high heat. Add chix and cook for 5 mins per side or until golden. Set aside to cool before shredding into bite-size pieces.

2. Meanwhile, bring a large pot of water to a boil, add the spinach and blanch it for 1.5 mins. Drain through a colander and rinse with cold water. Using your hands, squeeze as much moisture out of it as you can. Chop coarsely and set aside.

3. Place 4 of the tortillas on a work surface. Using half of the cheese, scatter it evenly on each of the tortillas. Layer the shredded chicken on the cheese, followed by the roasted bell peppers, spinach and scallions. Top with the remaining cheese. Place a tortilla on each one and press lighly.

4. In a large pan over med heat, cook each quesdilla for 2-3 minutes per side or until it lightly browns and cheese melts. Transfer to a work surface and cut into 6-8 wedges.