Food & Recipes

Chicken-Spinach Quesadillas

by Rosemary Black

Chicken-Spinach Quesadillas

Prep time: 10 minutes
Cook time: 5 minutes
Serves: 4


  • 10-oz box frozen spinach, thawed
  • 8 six-inch flour tortillas
  • 1/2 cup prepared pesto sauce (in deli section of supermarket)
  • 1 cup shredded reduced-fat monterey jack cheese
  • 1 cup leftover diced cooked chicken


1. Squeeze excess liquid from the spinach. Place 4 tortillas on a work surface. Spread 2 tablespoons pesto on each tortilla, then top with 1/4 cup spinach.


2. Sprinkle each tortilla with 1/4 cup each cheese and chicken. Top with remaining tortillas and press firmly.


3. Heat a large skillet over medium heat and cook each quesadilla until cheese melts and tortillas are golden brown, about 3 minutes per side. Transfer to a plate. Cut each into quarters before serving.


How kids can help: Measure ingredients; squeeze spinach; assemble quesadillas.
Per quesadilla: 484 calories, 26 g fat (7 g saturated), 770 mg sodium, 44 mg cholesterol.