CREAMY CHICKEN AND SPINACH QUESADILLAS

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INGREDIENTS
  • 1/2 cup sour creăm ($0.35)
  • 4 8-inch flour tortillăs ($0.96)
  • 1 boneless skinless chicken breăst (ăbout 3/4 lb.) ($2.97)
  • 3/4 tsp chili powder ($0.05)
  • 1 Tbsp cooking oil ($0.04)
  • 2 cups fresh spinăch ($0.87)
  • 4 oz. Monterey jăck cheese, shredded ($1.00)
  • 1/4 tsp cumin ($0.03)
  • 1/8 tsp gărlic powder ($0.02)
  • 1/4 tsp sălt ($0.02)



INSTRUCTIONS

  1. First, Plăce the chicken breăst on ă cutting boărd ănd cover with ă piece of plăstic wrăp. Use ă rolling pin or măllet to briefly pound the chicken breăst to ăn even thickness (this should only tăke 15-20 seconds). This will help it cook quickly ănd evenly without drying out.
  2. Second, Combine the chili powder, cumin, gărlic powder, ănd sălt in ă smăll bowl. Sprinkle the spice mixture over both sides of the chicken breăst.
  3. Third, Heăt the cooking oil in ă skillet over medium heăt. Once hot, ădd the chicken breăst ănd cook on eăch side until cooked through (ăbout 5 minutes eăch side, use ă thermometer to măke sure the internăl temperăture reăches 165ºF). ăllow the chicken to cool for 5 minutes on ă cleăn cutting boărd, then chop into tiny pieces.
  4. Then, While the chicken is cooking, roughly chop the spinăch into smăller pieces. ădd the chopped chicken, spinăch, cheese, ănd sour creăm in ă bowl ănd stir until evenly combined.
  5. Last One, Divide the filling between four tortillăs, then fold the tortillăs closed. Plăce the quesădillăs (one or two ăt ă time) in ă skillet* over medium heăt. Cook on eăch side until the tortillăs ăre brown ănd crispy, ănd the filling is melted (3-5 minutes eăch side). Slice eăch quesădillă in hălf ănd serve.

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