Serves 1 – Easily adjustable for more
Ingredients:
1 (8–10″) tortilla
1/4–1/2 cup shredded cheddar
1/2–3/4 cup torn Alstede Fresh spinach
5–6 thin slices roasted chicken
2 tbsp. olive oil
Instructions:
Layer half the tortilla with half the cheese, spinach, chicken, and remaining cheese. Fold over to form a half-moon.
Heat olive oil in a skillet over medium heat. Cook quesadilla 2–3 minutes per side until golden, cheese is melted, and spinach is wilted.
Cut into wedges. Serve with salsa, salad, or add rice and beans for dinner.
Tips: Swap in gluten-free tortillas, sliced turkey, ham, or different cheeses as desired.
Recipe by Jenn Borealo , Culinary & Educational Specialist
