Sometimes I find it very hard to incorporate a good variety of food into our dinners. I tend to either make an Asian or pasta dish. I really haven’t ventured out of my comfort zone too often when it comes to cooking. So one of my goals is to try and make more a range of cuisine, cause variety is the spice of life!
I’m really particular when it comes to Mexican food and can never find anything that I feel is healthy and won’t feel like I packed on one to many calories. So I decided to take one of the staple dishes, chicken quesadillas and make it healthy with spinach and white beans! Now just to forewarn you, this dish really doesn’t take authentically Mexican. Instead, it’s my spin to make it a little healthier, so the flavors milder, but still has the quintessential ingredients to make it a quesadilla.
Serving Size: 4
Cook Time: 15 minutes
4 skinless, boneless organic chicken breast, diced into cubes
2 tbsp extra virgin olive oil
1 cup red onion, diced
1 cup red bell pepper, diced
a pinch of crushed red pepper flakes
salt and pepper
1 tsp cayenne pepper
1 tsp garlic salt
4 cups fresh baby spinach, washed and dried
1 (15.5 ounce) can of cannellini beans, drained and rinsed
Whole grain tortillas
Combination of shredded Monterey Jack and cheddar
In a large skillet, heat the olive oil over medium-high heat. Quickly sauté the chicken cubes with salt and pepper, until done, about 4-5 minutes. Add the onions and red bell pepper; season with the crushed red pepper flakes, salt and pepper, cayenne pepper and garlic salt. Saute until veggies have softened, about 5-6 minutes. Add the baby spinach and continue cooking for another minute or two or until spinach has wilted. Stir in the cannellini beans and remove from heat.
Spray a large griddle with cooking spray and heat over medium. Place one tortilla on the griddle and spread a handful of cheese over the entire tortilla. Spread chicken, bean and spinach mixture over one half of the tortilla. Check underside of tortilla and when it’s browned a bit, flip the half with just cheese over the half with the chicken to make a half moon shape. Remove from heat and cut into slices. Repeat this process 3 more times. The mixture should be enough to make 4 quesadillas.
If you want to increase the flavors, I would suggest adding an additional tsp of the red pepper flakes and cayenne pepper for an extra hint of heat. This would also be great served alongside some fresh avocado and tomato salsa.