Overstuffed Chicken and Broccoli Quesadilla

Serves: 4 Servings

Items Needed:

Large skillet, bowl, spatula, cutting board, knife

Ingredients

• 1 tablespoon olive oil
• 1 cup onion, chopped
• 2 cups broccoli, chopped
• Salt and pepper, to taste
• 1 cup spinach, cut into pieces
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 2 cups boneless, skinless chicken breast, chopped or shredded
• 8-6" corn tortillas
• 2 cups grated cheddar cheese, grated

Directions

1. Heat a large skillet over medium-high heat then add the olive oil. Add the onion and broccoli, season with salt and pepper, and sauté for 3 minutes until the vegetables start to soften. Add the spinach, garlic, and chili powder and stir for another minute until you can smell the garlic, the spinach is wilted, and everything is well combined. Turn the mixture into a bowl, add the chicken, and stir until everything is combined. 
2. Set a clean skillet over medium heat. Brush one side of each tortilla with oil and sprinkle with salt. Place 2 tortillas in the pan so that half of each of the tortillas is touching the pan and the other halves are resting on one another. Sprinkle 2 tablespoons of the cheese over each half of the quesadilla touching the pan, then distribute 1/8 of the chicken and vegetable mixture over the cheese. Top that with another 2 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt. Use a spatula to flip the half-moon quesadillas to brown the other sides. Continue to cook, uncovered, until all cheese is melted, and the underside is browned, 2-3 minutes.
3. Remove the quesadilla to a cutting board and let it sit for a minute before you slice into 2-3 wedges. Repeat until all quesadillas are cooked. Serve with your favorite condiments. 

Nutrition Information (per 1 serving)