Spinach Wrap Chicken Quesadillas at Mia Stanfield blog

Spinach Wrap Chicken Quesadillas. No need to wash it. Turn the vegetables onto a plate and set aside. Add grated garlic and saute for 30 seconds. Stir the ingredients together until well combined. Marinate in fridge for 30 minutes. Adding it to the top of the cheese. Toast the quesadillas in a skillet over. To assemble the tortillas, lay 4 flour tortillas on a flat surface, add ½ cup shredded cheese on one half of each tortilla. Add the spinach, mushrooms, 8 oz. Shredded mozzarella, ¼ cup sour cream, and an additional ⅛ tsp salt and pepper to a bowl. Add marinade ingredients to a resealable plastic bag and squeeze to mix. Wipe out the skillet, then return it to medium heat and add a half teaspoon of butter. Add the spinach, season with salt and pepper, and sauté for two minutes until the spinach has wilted. Clean the skillet with a paper towel and set it aside. Fold the other half over the filling.

Adding it to the top of the cheese. Divide the cooked spinach amongst the tortillas mounting it onto the cheese. Turn the vegetables onto a plate and set aside. Marinate in fridge for 30 minutes. Shredded mozzarella, ¼ cup sour cream, and an additional ⅛ tsp salt and pepper to a bowl. Add all of the contents of the plastic bag and sprinkle on fajita seasoning. Wipe out the skillet, then return it to medium heat and add a half teaspoon of butter. Shred the chicken breasts (or cut them into thin slices), chop the onion, mash the avocado, then add those to a large mixing bowl. Place a tortilla in the pan and cook for 30 seconds, then flip the tortilla. Fold the other half over the filling.

Spicy Spinach Quesadilla Recipe The Weary Chef

Spinach Wrap Chicken Quesadillas Add the spinach, mushrooms, 8 oz. Turn the vegetables onto a plate and set aside. Add grated garlic and saute for 30 seconds. Adding it to the top of the cheese. Fold the other half over the filling. Add the spinach, mushrooms, 8 oz. Stir the ingredients together until well combined. No need to wash it. Add the spinach, season with salt and pepper, and sauté for two minutes until the spinach has wilted. Add all of the contents of the plastic bag and sprinkle on fajita seasoning. Clean the skillet with a paper towel and set it aside. Fold the other half over the filling. To assemble the tortillas, lay 4 flour tortillas on a flat surface, add ½ cup shredded cheese on one half of each tortilla. Shred the chicken breasts (or cut them into thin slices), chop the onion, mash the avocado, then add those to a large mixing bowl. Marinate in fridge for 30 minutes. Add in fajita spices, onion powder, garlic.