Happy Sunday! I hope y'all have had a wonderful weekend!
These quesadillas are an easy meal to put together on weeknights but are so so incredible! :-)
I especially loved the goat cheese aspect and the Avocado Sour Cream! :-)
The Bungalow Card Co giveaway ends tonight at midnight! :-) Don't forget to enter!
Flour Totrillas (whole wheat would work fine too)
Chicken (cooked and sliced)
Garlic (1 tsp., minced)
Baby Spinach (1 pre packaged bag)
Salt, Pepper, & Cayenne Pepper to taste
Goat Cheese (4 oz, crumbled)
Reduced Fat Shredded Monterey Jack
Non-Stick cooking spray or olive oil
Heat the spinach with the garlic, salt, pepper, and cayenne pepper over medium-low heat in a pan until just wilted. Remove from heath and set aside.
Heat the grill pan (or regular pan) over medium-high heat. Spray with non-stick cooking spray or drizzle with olive oil. Toast the inside of the tortilla for about 30 seconds.
Take the tortilla off the grill pan and assemble as follows. Over half the quessadilla sprinkle about 2 tablespoons of monterey jack cheese, following by a few slices of chicken, then the spinach, then the crumbled goat cheese.
Add to the grill pan and cook for about 1 - 2 minutes. Carefully use a spatula to flip the empty half of the tortilla onto the loaded half. At this point I like to let the quesadilla cook for about 30 more seconds, then flip it over. Give it another 1 -2 minutes, then remove from the pan and enjoy!
Avocado Sour Cream
1 Avocado, chopped
1/3 c. sour cream
1 T maynoaise
1 lime juice
1/4 t onion powder
salt and pepper to taste
Use a fork to mash the avocado as much as you can. (You can put it in the food processor if you want a smoother dip, but I just use a fork and a spoon).
Combine it with all other ingredients and stir together.
Note: If you want a thinner dip, stir in a few tablespoons of buttermilk. If you want a smoother dip, throw everything in the food processor. Sugar Cooking