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Chicken Spinach Quesadillas Recipe

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This recipe for Chicken Spinach Quesadillas, by , is from A Collection of Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Coral Prendergast
Added: Wednesday, January 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 oz box of frozen spinach, thawed
8 burrito size flour tortillas
1/2 cup prepared pesto sauce (by the lunch meat in the store)
1 package of shredded monterey jack cheese
2 cups of cooked chicken (or more)

Directions:
Directions:
Squeeze excess liquid from the spinach. Place 4 tortillas on a work surface. Spread 2 tbsp. of pesto on each tortilla and then put 1/4 cup of spinach on of the pesto. Sprinkle each tortilla with 1/4 cup (or more) of cheese and chicken. Top with another tortilla and press down firmly.

I use a quesadilla maker (what a great invention!) If you don't have a quesadilla maker you can use a large skillet. Make sure you heat it up until the cheese is melted. Transfer to a plate and cut each quesadiila into quarters before serving.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I serve the quesadillas with ranch dressing. Mike and I love this for dinner!

 

 

 

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