Monday, January 28, 2013

Chicken and Spinach Quesadillas

Don't you love that funny little pepper baby? I found him while chopping peppers for the awesome Chicken and Spinach Quesadillas. I found the recipe predictably on Pinterest. Check out the original recipe on The Other Side of Fifty.

1 1/2 -2 cups seasoned, cooked and diced chicken breast meat ( I boiled the chicken)
1 TBSP olive oil
1 cup diced onion
1 cup diced red bell pepper
1 banana pepper, diced (I omitted this because the grocery store was all out)
a pinch of crushed red pepper flakes
salt and pepper
1 clove garlic, minced
1 (heaping) TBSP all purpose flour
3/4 cup chicken broth
4 cups fresh baby spinach, stems removed, coarsely chopped
1 (15.5 ounce) can of cannellini beans, drained and rinsed
Flour tortillas
Shredded cheese (I used Colby Jack)

I chopped the peppers and onions while I boiled the chicken.

Next, I sauteed the veggies with some crushed red pepper, salt and pepper.

I seasoned the chicken with some garlic salt, pepper and regular salt while the veggies cooked.

Next I added the flour to the veggies. I was attempting to take a cute picture with my fancy new tablespoons. Of course I messed it up. I held the tablespoon in the wrong direction.

I was nervous to add the flour without any real moisture, but surprisingly it kind of "stuck" to the veggies.

The next step I took was adding the chicken broth. I, again, didn't know what to expect. But the broth quickly took on a creamy, thick texture.

I don't know if you are as easily entertained as I am, but I love adding a huge amount of spinach to a dish, like this one, and watching how quickly it cooks down. I like to think of myself as a kitchen magician and I have the power to shrink vegetables. No? You don't think that when you cook? Once again, I'm all alone in my weird imagination.

Next I added the chicken and cannellini beans. I had a picture of it all together, but I hit a wrong button and can't get the picture to come back. Clearly, I'm good at what I do on a computer. (Please note the sarcasm.) 

Lastly, I put the tortillas in a pan with some cheese and layered the mixture on half of the tortilla. After it had a chance to brown, I flipped the cheese only portion of the tortilla over- and voila! I had a fancy 'dilla. 

Oops! The first quesadilla was filled with too much mixture as you can tell by the protruding ingredients.

The rest of the quesadillas turned out great. I ran out of tortillas with half of the mixture still left. I took the mixture to work the next day and ate it like a salad. It was pretty yummy. 

The original recipe calls for avocado and sour cream on the side. I skipped that, but I bet fresh avocado would taste great atop these quesadillas. This could also be a vegetarian dish if you omit the chicken.


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