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

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Caitlin Bensel

Recipe Summary

active:
15 mins
total:
15 mins
Yield:
Serves 4 (serving size: 4 wedges)
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.
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