Creamy Chicken and Spinach Quesadillas

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  Chicken Breast, Boneless Skinless(340g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Chili powder(4g)
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  Cumin, Ground(1g)
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  1/8 tsp garlic powder ($0.02)
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  1/4 tsp salt ($0.02)
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  Vegetable oil(15g)
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  Spinach(480g)
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  Cheese, Monterey Jack, 2%(113g)
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  Sour Cream(120g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Flour Tortillas

Instructions

1. 1Place the chicken breast on a cutting board, cover with plastic wrap, and pound with a rolling pin or mallet to even thickness (15–20 seconds). Combine the chili powder and ground cumin in a small bowl, then sprinkle evenly over both sides of the chicken.
2. 2Heat the vegetable oil in a skillet over medium-high heat. Once shimmering, add the chicken breast and cook 5–7 minutes per side until golden brown and internal temperature reaches 165°F (use a meat thermometer to verify). Transfer to a clean cutting board and let cool 5 minutes, then chop into bite-sized pieces.
3. 3While the chicken cools, roughly chop the fresh spinach into smaller pieces.
4. 4In a bowl, combine the chopped chicken, spinach, Monterey Jack cheese, and sour cream. Stir until evenly mixed.
5. 5Divide the filling evenly between the four flour tortillas (about ¼ cup per tortilla), then fold each tortilla in half to form a quesadilla.
6. 6Heat a clean skillet over medium-high heat. Working in batches, cook the quesadillas 3–5 minutes per side until the tortillas are golden brown and crispy, and the cheese is melted inside (peek at the edge to confirm melting).
7. 7Transfer the cooked quesadillas to a cutting board, slice each in half, and let cool slightly.
8. 8Divide evenly into 4 airtight containers while still warm. Refrigerate for up to 4 days. Reheat in a skillet over medium heat or microwave until warmed through before serving.