What's For Dinner Wednesday: Italian Chicken Quesadillas

I don't know if you have discovered Pinterest yet, but if you are reading this recipe on our blog it is likely that you have.  I am officially obsessed with this site and have used it to decorate the home that we do not yet own, to create the wardrobe for the black tie events that I have yet to attend, and to collect hundreds of recipes. 

Tonight's What's For Dinner Wednesday meal was actually inspired by a recipe that I found on Pinterest courtesy of the Sugar Cooking blog, but I gave it my own Italian spin.  I left out her her cayenne pepper, added some caramelized onions, and subbed in an Italian blend of cheeses.  Sugar Cooking also served it with a delicious sounding avocado sour cream, but I served mine with a simple (and lighter) marinara sauce for dipping.  I have to keep my eyes on that Biggest Loser prize, after all! 

As long as the chicken is cooked before you go to prepare this, it is actually a quick and easy dinner to make.  I served it along with some mixed greens with a simple vinaigrette.  Enjoy!

Italian Chicken Quesadillas

Ingredients:

• 4 medium flour tortillas
• 2 chicken breasts, cooked and thinly sliced
• 1/2 Tbs. olive oil
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 4 cups baby spinach
• salt and pepper, to taste
• 3 oz. goat cheese, crumbled
• 1 cup reduced fat shredded mozzarella or Italian cheese blend
• Non-stick cooking spray
• 1 cup marinara sauce for dipping

 Directions

1. In a medium skillet, heat olive oil over medium heat.  Add onions and cook until until soft, about 8 minutes.  Add the spinach, garlic, salt, and pepper and cook until just wilted. Remove from heath and set aside.
2. Heat a 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.
3. Remove the tortilla from heat and assemble as follows: On one half of the tortilla evenly sprinkle mozzarella, followed by a few slices of chicken, the spinach and onion mixture, and top with crumbled goat cheese.
4. Carefully use  tongs or a spatula to fold the empty half of the tortilla onto the loaded half. Turn the heat up to medium and cook for 2-3 minutes until golden brown and cheese begins to melt. Flip the quesadilla over and cook for an additional 1 -2 minutes, then remove from the pan and repeat steps 1-4 with the next tortilla.  
5. Allow the quesadillas to cool for about 5 minutes before slicing into triangles.  Serve with marinara sauce for dipping and enjoy!