Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

A creamy base helps the cheese go further and keeps the chicken moist. For a crisp exterior, coat the filled tortillas with cooking spray instead of coating the pan.

Paige Grandjean
This Story Originally Appeared On cookinglight.com


Caitlin Bensel

Recipe Summary

15 mins
15 mins
Serves 4 (serving size: 4 wedges)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a small saucepan over medium. Sprinkle flour over pan; cook 30 seconds, stirring constantly. Slowly add stock; cook 2 minutes or until thickened, stirring frequently. Remove pan from heat; stir in spinach, hot sauce, salt, pepper, chicken, and cheese.

  • Heat a large skillet over medium. Divide chicken mixture evenly over half of each tortilla. Fold tortillas in half over filling. Carefully coat both sides of quesadillas with cooking spray. Add 2 quesadillas to pan; cook 2 minutes on each side or until browned and cheese is melted. Repeat with remaining quesadillas. Cut each into 4 wedges. Serve with avocado.

Nutrition Facts

343 calories; fat 17g; saturated fat 5g; mono fat 0g; poly fat 0g; protein 23g; carbohydrates 24g; fiber 3g; cholesterol 0mg; iron 0mg; sodium 682mg; calcium 0 21% DV; potassium 0 9% DV; sugars 1g; added sugar 0g.