Chicken, Spinach & Black Bean Quesadillas
30 minutes
Serves: 4
Give any kind of greens a test run in these delicious quesadillas. Spinach is the quickest to wilt and the easiest to find, but baby kale leaves or chopped escarole would add a little zip. Either cook the filled tortillas in a grill pan or pop them into a Panini or sandwich press.
Ingredients
- 3 tablespoons olive oil, divided
- 3 cloves garlic, finely chopped
- 4 cups (6 ounces) baby spinach leaves
- Coarse salt and freshly ground pepper to taste
- 8 (6 to 7 inches) flour or corn tortillas
- 1-1/2 cups canned refried black beans
- 2 cups shredded Just BARE® Deli Rotisserie Chicken
- 4 ounces (1 cup) goat cheese or queso fresco, crumbled
- Spicy tomato salsa or pico de gallo, if desired
Instructions
- Heat oil in medium skillet over medium-high heat. Add garlic; sauté about 30 seconds or until fragrant. Add spinach leaves; cook and stir until wilted. Season with salt and pepper.
- Lay 4 tortillas out on work surface. Spread with beans; top with chicken, wilted spinach, and cheese. Top with remaining tortillas.
- Heat 2 teaspoons oil in large skillet over medium-high heat. Slide one uncooked quesadilla into pan; cook about 2 minutes; flip over. Cook about 2 minutes longer or until browned and cheese is melted. Repeat with remaining oil and uncooked quesadillas. Cut into quarters and serve hot with salsa.