McClure Fitness

Creamy Chicken Quesadilla

The classic quesadilla gets kicked up a notch with a creamy, béchamel-like sauce. A saucy base helps the cheese go further and keeps the chicken from drying out. If any dish called for a dash of your favorite hot sauce, this would be it: Just a little cuts through the creamy filling and packs the right amount of heat. For golden, crisp tortillas, coat both sides of the uncooked quesadillas with cooking spray instead of coating the pan. Serve the quesadillas with black beans and Spanish-style rice. You could also try a heartier green like kale or chard; wilt these first before adding to the chicken mixture.

CourseDinner

Servings

Cook Time

15minutes

Servings

Cook Time

15minutes

Ingredients

1tablespoon olive oil
4teaspoons all purpose flour
1/2cup unsalted chicken stock
1cup coarsely chopped spinachabout 1 1/2 oz.
1tablespoon hot saucesuch as Cholula
1/4teaspoon kosher salt
1/8teaspoon black pepper
6ounces skinlessboneless rotisserie chicken breast, shredded (about 1 1/4 cups)
4ounces preshredded mozzarella cheeseabout 1 cup
4 whole-wheat flour tortillas8-in.
cooking spray
1 ripe avocadoquartered

Instructions

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.
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.