Chicken Quesadillas With Roasted Red Peppers and Spinach

1 day ago 3

Democracy Dies successful Darkness

We've taken a grilled mentation of this peppery chickenhearted and moved it indoors. The roasted reddish peppers and blanched spinach adhd some spirit and flair. For adjacent much of both, service with mango salsa that has been laced with cardamom and jalapeno chili pepper.

A connection astir reheating: Quesadillas are champion eaten fresh. If they request to beryllium reheated, debar the microwave, which makes them soggy, and the oven, which dries them out. Instead, lukewarm the quesadilla successful a nonstick skillet implicit mean oregon medium-high heat, turning it once, until the food softens and the tortilla crisps slightly, 3 to 4 minutes total. (Those with heavy fillings volition stay somewhat soft.)

Recipe adapted from "Quesadillas," by Steven and Katherine Ramsland (Prima, 1997).

Ingredients

measuring cup

Servings: 4-6 Makes 4 quesadillas; 4 to 6 servings

4 boneless, skinless chickenhearted bosom halves (about 4 ounces each)
2 tablespoons to 3 tablespoons extra-virgin olive oil
2 tablespoons to 3 tablespoons freshly crushed achromatic pepper
12 ounces caller spinach (about 4 1/2 cups), steadfast stems removed
8 8- to 10-inch flour tortillas
3 cups shredded Monterey Jack food (about 12 ounces)
2 cups chopped roasted reddish doorbell peppers (2 to 3 peppers),* stemmed, seeded and diced
1/2 cupful chopped scallions, achromatic and tender greenish parts
1 cupful mango salsa

Nutritional Facts

Per serving (based connected 6)

Calories
486
Fat
26 g
Saturated Fat
13 g
Carbohydrates
25 g
Sodium
693 mg
Cholesterol
94 mg
Protein
37 g
Fiber
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Recipe adapted from "Quesadillas," by Steven and Katherine Ramsland (Prima, 1997).

Tested by Michael Taylor.

Published March 11, 2026