Chicken, Spinach, Goat Cheese Quesadillas

Chicken, Spinach, Goat Cheese Quesadillas Andrew LOVES these chicken, spinach, and goat cheese quesadillas, so I thought I’d share the recipe with you… they are hungry-man-approved šŸ˜‰

6 wholegrain tortillas
2 organic/free range chicken breasts, lightly sprayed with olive oil, baked at 350 F/177 C for 35 min, then sliced
1 tsp garlic, minced
1 pre-packaged bag (approx. 160g) of baby spinach
1/4 tsp cayenne pepper
4 oz/115g feta/goat cheese, crumbled
1.5 cups low fat shredded mozzarella cheese
olive oil spray



1) Heat the spinach with the garlic and cayenne pepper over medium heat until just wilted. Remove from heat and set aside.

2) Lightly drizzle grill pan (or regular pan) with olive oil and heat to medium heat.

Chicken, Spinach, Goat Cheese Quesadillas

the assembly line…

3) Ā Assemble the tortilla like this:

Over half the quessadilla sprinkle about 2 tablespoons of shredded cheese, followed by a few slices of chicken, then the spinach/garlic mixture, then the crumbled goat cheese.






cooking the Chicken, Spinach, Goat Cheese Quesadillas

the cooking time

4) Fold the tortilla in half, place gently in the grill pan and cook for about 2 minutes. Use a spatula to flip the tortilla over and cook for another minute on the other side. I usually have 2 or 3 pans going at once to speed up the process

Careful when flipping it so you don’t flip half the filling all over your floor (and yourself).

Remove from the pan, cut in half, let sit for 1 minute, then enjoy with the avocado sour cream dip:




Lime Avocado Sour Cream

almost ready to eat…

Avocado Sour Cream for dipping the Quesadillas into:

1 avocado, chopped
1/3 cup low fat Greek yogurt
1 Tbsp lite maynnoaise
2 tsp lime juice (or to taste)



Use a fork to mash the avocado as much as you can.
Combine it with the yogurt, mayo, and lime juice.
(I make mine right in the measuring cup… higher sides prevent big messes)




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