Garlic Chicken, Bean, and Spinach Quesadillas

5 Jun

This wasn’t your normal quesadilla, but it was equally tasty! The sauté express squares really gave good flavor to the chicken. Yum!



Garlic Chicken, Bean, and Spinach Quesadillas
adapted from goodlifeeats

2 squares Garlic Herb Sauté Express® Sauté Starter
1 pound chicken tenderloins, thawed
1 lime, juiced
2 ounces chopped fresh baby spinach
3 tablespoons chopped fresh cilantro
¼ of a small purple onion, cut in half and then sliced thin
1–14 ounce can refried beans
8 ounces grated Mexican blend Cheese
8 taco sized whole grain flour tortillas

In a sauté pan, melt the Sauté Express® Sauté Starter over medium heat until it begins to bubble.

Add the thawed chicken and cook for 3–5 minutes, or until browned. Turn and cook the other side until browned and the chicken is cooked through. While cooking, brush some of the Sauté Express® Sauté Starter on the side of the chicken facing up.

Meanwhile, in a bowl, combine the chopped spinach, cilantro, and purple onions. Stir until tossed well. Set aside.

Spread 2 tablespoons of refried beans on one side of 4 of the tortillas. Set aside.
After chicken has cooked, slice or shred it into bite sized pieces. Squeeze the lime over the chicken and stir to coat. Divide the meat between the 4 tortillas and layer it on top of the beans.
Then, divide the spinach mixture between the 4 tortillas and layer it on top of the chicken. Top with the cheese and then place the remaining tortillas on top of each quesadilla.

To cook the quesadillas:
In the oven: Preheat oven to 425 degrees F. Using 1 tablespoon of olive oil, brush each side of the tortillas. Arrange the quesadillas, oiled sides down, on a baking sheet.
Bake the quesadillas until the tortillas are golden brown and the cheese is melted, turning halfway through, about 8-10 minutes total baking time. Cut into quarters or sixths and serve.


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