April 9, 2012

BBQ and Spinach Quesadillas

 So I talked about being a vegetarian of sorts.

I don't celebrate the idea of being vegetarian or vegan, though there are some great blogs out there that showcase these eating styles.  I'm an omnivore.  I love me some chicken tenders, a good sirloin, or even a caribou burger.  And if I ever do venture toward a herbivore lifestyle, it's purely out of convenience or (most likely) laziness.  And I have weird texture issues.  I don't like hamburger meat because the texture freaks me out. 

I average at least one chicken quesadilla a week as part of my new "really-I-swear-I'm-an-omnivore" lifestyle.

I foresee a lot of this "bbq" chicken being made once Scott is home and I have to cook real food again.  For some reason, cookies don't equal dinner for him the way they do for me.

I know.  I don't understand that logic either.

BBQ and Spinach Quesadillas 
makes 1 quesadilla

2 tortillas (I used whole-wheat)
1/2 cup of diced chicken (I used the Faux Grilled Chicken linked above and it was ah-maz-ing.)
1/2 cup baby spinach leaves
1/4 cup shredded Mexican-blend cheese (or cheddar)

Over medium-high heat, place a tortilla in it and then top with half the cheese, the chicken, and the spinach.  Add the rest of the cheese to the top of the spinach.  Top with another tortilla.  Cook for about 3 minutes and, as soon as the cheese is melted, carefully flip the quesadilla.  Cook for another 2 minutes or so until brown on the other side.

Remove from the pan and slice with a pizza cutter (the easiest method).

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  1. Oh my Kristin, I foresee myself eating a lot of this is well, thanks!

  2. we are planning on having quesadillas for dinner - I need to add spinach to mine!


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