If you’ve seen a similar recipe before, please don’t tell me. I’ve avoided Googling “Italian Quesadillas” specifically because I got creative in the kitchen this evening, and I don’t want to burst my own bubble just yet.
And guess what? Even if you have seen a recipe like it, I’m gonna share mine anyway. So, there!
The only downside is I didn’t think to take any pictures and blog about it until after we gobbled up every last bite… oops. These things just happen, ya know? (Pictures to come soon… I WILL be making these again, as they are that good!)
And P.S. Theeeeeey’re heeeeealthy (and economical). Wink face.
Here goes, folks:
- 1 bag Italian cheese (use 2% if you want to cut some fat/cals)
- 1lb seasoned grilled chicken strips (I used a 2 lb frozen bag and reserved 1/2 the quesadilla mix to use for a pasta dinner on another night)
- 1 can petite diced tomatoes
- 1 cup or more fresh spinach, chopped
- 8- 10″ Whole wheat tortillas
- 1 Tbsp olive oil
- Low fat sour cream and marinara sauce for dipping (we dipped in both and it was delish!)
Heat large non-stick skillet to medium heat. Add 1 Tbsp olive oil and cook chicken until heated through and golden. Toward end of cooking, add in chopped spinach. Stir and cook for about 2 minutes. Remove from heat. Drain the can of tomatoes and add to the mix.
Place skillet back on low to medium heat. Prepare pizzadillas. Spread a handful of cheese on a tortilla, followed by a decent amount of the chicken mix, then top with a little more cheese and another tortilla.
Cook the pizzadilla until golden and crispy on each side. Makes 4 pizzadillas.
Good alone, but
ohmygoshicantstopeating amazing when you dip them in both sour cream and marinara sauce.
If you did like me and cooked a whole 2 lbs of chicken, use the other half of the chicken and veggie mix by adding it to your choice of whole wheat pasta and sauce. Makes life easy, saves money, it’s healthy, yummy, and your family is gonna luff you.
Let me know what you think!