Spinach & Chicken Quesadilla with Tomato & Green Onion Salad

Updated at: Wed, 16 Aug 2023 20:36:00 GMT

Step 1

1 Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Step 2

[2 pints grape tomatoes; 1 small bunch green onions (scallions); 1 (5 oz) pkg baby spinach]

Step 3

2 Preheat a large skillet over medium heat.

Step 4

3 Pat the chicken dry with paper towels, then cut into bite-sized pieces.

Step 5

[1 ½ lb chicken breasts, boneless skinless]

Step 6

4 Once the skillet is hot, add olive oil and swirl to coat the bottom.

Step 7

[1 tbsp extra virgin olive oil]

Step 8

5 Add the chicken to the skillet and season with salt and pepper. Cook, stirring occasionally, until the chicken is lightly browned and cooked through, 4 to 6 minutes.

Step 9

[1 tsp salt; ½ tsp black pepper]

Step 10

6 Wash and dry the cutting board and knife.

Step 11

7 Coarsely grate 2 cups of mozzarella.

Step 12

[1 (8 oz) block mozzarella cheese.]

Step 13

8 Add the spinach to the chicken and toss until the spinach is wilted, 1 to 2 minutes. Then, remove the skillet from the heat.

Step 14

9 Add olive oil to a nonstick skillet and heat over medium heat.

Step 15

[2 tsp extra virgin olive oil]

Step 16

10 Place the tortillas on a flat work surface and cover half of each tortilla with cheese, chicken and spinach mixture, and more cheese on top. Fold each tortilla in half and press down to close.

Step 17

[4 large flour tortillas]

Step 18

11 Place 2 of the quesadillas in the nonstick skillet, straight edges next to each other. Cook until golden brown on both sides and the cheese is melted, 3 to 4 minutes per side. Once done, transfer each quesadilla to a cutting board and cut into 4 wedges. Repeat with the remaining 2 quesadillas.

Step 19

12 Halve the grape tomatoes and transfer to a medium salad bowl. Add any desired amount of cilantro to the tomatoes.

Step 20

13 Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle and add to the salad bowl.

Step 21

14 Drizzle the salad with olive oil and season with salt and pepper; toss to combine.

Step 22

[1 tbsp extra virgin olive oil; ½ tsp salt; ¼ tsp black pepper]

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