These quesadillas are delicous, quick, and healthy... what more can you ask for? I recently got a new grill pan because I've been seriously missing the summer time grilling. All this snow is just too much for a Florida girl to get used to! I figured I'd try out the grill pan with this quesadilla recipe.
Since I pretty much love anything with spinach and goat cheese in it, it's no surprise that I loved these quesadillas. They really came out perfect. The cheese was melting and gooey on the inside and the tortilla was crisp on the outside.
I can't remember where I first read this (although I wish I did so I could give you credit!), but I remember someone suggesting to toast the inside part of the tortilla on the pan for about 30 seconds before you put the fillings on. That way is crisps up just a little bit; enough to prevent the cheese from making the inside of the quesadilla soggy. Brilliant, right?
This recipe is obviously quite adapatable to your likes and dislikes. I also put in some monterey jack cheese to give it that gooey melty texture. I think caramelized onions would be great in here, as would roasted garlic. All the recipe quantities are approximate, but just common sense and put them on in quantities that look right.
Chicken, Spinach, Goat Cheese Quesadilla
- Flour Totrillas (whole wheat would work fine too)
- Chicken (cooked and sliced)
- Garlic (1 tsp., minced)
- Baby Spinach (1 pre packaged bag)
- Salt, Pepper, & Cayenne Pepper to taste
- Goat Cheese (4 oz, crumbled)
- Reduced Fat Shredded Monterey Jack
- Non-Stick cooking spray or olive oil
- Heat the spinach with the garlic, salt, pepper, and cayenne pepper over medium-low heat in a pan until just wilted. Remove from heath and set aside.
- Heat the grill pan (or regular pan) over medium-high heat. Spray with non-stick cooking spray or drizzle with olive oil. Toast the inside of the tortilla for about 30 seconds.
- Take the tortilla off the grill pan and assemble as follows. Over half the quessadilla sprinkle about 2 tablespoons of monterey jack cheese, following by a few slices of chicken, then the spinach, then the crumbled goat cheese.
- Add to the grill pan and cook for about 1 - 2 minutes. Carefully use a spatula to flip the empty half of the tortilla onto the loaded half. At this point I like to let the quesadilla cook for about 30 more seconds, then flip it over. Give it another 1 -2 minutes, then remove from the pan and enjoy!
- 1 Avocado, chopped
- 1/3 c. sour cream
- 1 T maynoaise
- 1 lime juice
- 1/4 t onion powder
- salt and pepper to taste
- Use a fork to mash the avocado as much as you can. (You can put it in the food processor if you want a smoother dip, but I just use a fork and a spoon).
- Combine it with all other ingredients and stir together.