2 large or 4 small chicken breasts
juice from 2 lemons
2 cloves of garlic, pressed
1 glug olive oil
1 T extra virgin olive oil
heaping 3 cups baby spinach, coarsely chopped
2 large cloves fresh garlic, minced
3 oz. goat cheese
scant 1/4 cup plain Greek yogurt
4 T fresh shredded parmesan cheese
pinch of cayenne pepper
a hefty pinch of kosher salt
a generous sprinkle of ground pepper
4 (8″) tortillas
2 avocados, halved and sliced
munster, provolone or mozzarella
hot sauce, to serve
chives, to serve
Prepare chicken. Transfer chicken to a large zip-top bag. Add the lemon, garlic, olive oil, salt and pepper and marinate for 30 minutes. Meanwhile heat a grill pan. Grill chicken, transfer to a clean surface to rest for 5 minutes. Slice into strips.
Make spinach dip. Heat olive oil in a skillet over medium heat with garlic. Cook and stir spinach until wilted, about 3 minutes.
Sir together the goat cheese, Greek yogurt, cooked spinach mixture, parmesan cheese, cayenne, salt, and pepper. Mix until combined. Set aside.
Assemble quesadillas. Divide spinach dip, chicken, avocado, and additional cheese between all the tortillas. Heat a large skillet, and spray with cooking spray. Cook quesadillas until the outside is crispy and the inside is melty. Serve with additional Greek yogurt, hot sauce, and green chives if you want!
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