Name: Spinach & Chicken Quesadilla with Tomato & Green Onion Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 1.02 kg chicken breasts, boneless skinless; 3 small pkgs grape tomatoes; 1 ½ small bunches green onions (scallions); 6 large flour tortillas; 1 ½ (227 g) blocks mozzarella cheese; 1 ½ cups plain Greek yogurt; black pepper; extra virgin olive oil; salt

Spinach & Chicken Quesadilla with Tomato & Green Onion SaladSpinach & Chicken Quesadilla with Tomato & Green Onion Salad — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

1.02 kg chicken breasts, boneless skinless

3 small pkgs grape tomatoes

1 ½ small bunches green onions (scallions)

6 large flour tortillas

1 ½ (227 g) blocks mozzarella cheese

1 ½ cups plain Greek yogurt

black pepper

extra virgin olive oil

salt

Instructions

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

Preheat a large skillet over medium heat.

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

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

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.

Wash and dry the cutting board and knife.

Coarsely grate 3 cups of mozzarella.

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

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

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.

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 quesadillas.

Halve the grape tomatoes and transfer to a medium salad bowl.

Trim off and discard the ends of the green onions; cut the onions crosswise into 6-mm pieces at an angle and add to the salad bowl.

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

Place the yogurt in a small bowl.

To serve, place a quesadilla on a plate and serve with the salad and yogurt dip on the side. Enjoy!

Open this recipe in Flambette