Creamy Chicken and Spinach Quesadillas

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  0.8 lbs Chicken Breast, Boneless Skinless

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

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  0.8 tsp Chili powder
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  0.3 tsp Cumin, Ground
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  0.1 tsp 1/8 tsp garlic powder ($0.02)
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  0.3 tsp 1/4 tsp salt ($0.02)
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  1 tbsp Vegetable oil
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  2 cup Spinach
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  4 oz Cheese, Monterey Jack, 2%
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  0.5 cup Sour Cream

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

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  4 Flour Tortillas(180g)

Instructions

1. 1Pound the chicken breast between plastic wrap until even thickness (15–20 seconds). In a small bowl, combine the chili powder, ground cumin, garlic powder, and salt, then sprinkle evenly over both sides of the chicken.
2. 2Heat the vegetable oil in a skillet over medium-high heat until shimmering. Add the chicken and cook 5–7 minutes per side until golden brown and internal temperature reaches 165°F (verify with a meat thermometer). Transfer to a cutting board and 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 (peek at the edge to confirm).
7. 7Slice each cooked quesadilla 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.