Pepper Jack Crusted Chicken-Spinach Quesadilla

Say Cheese! Pepper Jack cheese that is. The big game is just around the corner and its time to start making your best snacks for the party. I came up with this cheese crusted chicken and spinach quesadillas, it was cheesy and delicious! Now I am ready to watch some football.

“By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Pepper Jack Crusted Chicken-Spinach Quesadilla

Ingredients:

Makes I serving

  • 1 (8 inch) whole wheat tortilla
  • 2 ounces Cabot Pepper Jack cheese, shredded
  • 2 ounces of cooked chicken thigh meat
  • ¼ cup frozen spinach, cooked and drained
  • ¼ cup salsa

Directions:

  1. In a 10 inch skillet over medium heat, sprinkle 1 ounce or half the cheese. Place tortilla on top and let heat for 30 seconds.
  2. Sprinkle rest of cheese, chicken and spinach evenly over tortilla. Allow to cook until you can see that the cheese on the skillet has adhered to the tortilla and is beginning to brown.
  3. Fold tortilla over and let cook for another minute or so always checking that the cheese on the outside is not getting too brown.
  4. Slide out of pan, cut into 4.
  5. Serve with salsa and enjoy.
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Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be