Chicken-Tomato-and-Spinach Quesadillas

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups baby spinach leaves
• 2 cups diced tomatoes
• 1 cup shredded cheddar cheese
• 4-6 large flour tortillas

Directions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken, onion, bell pepper, garlic, chili powder, cumin, oregano, salt, and black pepper. Cook, stirring often, until the chicken is cooked through and the vegetables are tender, about 10 minutes.
3. Add the spinach, tomatoes, and cheese and cook for 2 minutes, stirring until the cheese is melted.
4. Heat a large skillet over medium heat. Place one tortilla in the skillet and spoon half of the chicken mixture onto the center of the tortilla. Fold the tortilla in half, pressing down lightly. Cook for 2 minutes, or until the bottom is lightly golden. Flip and cook for 2 minutes more, or until the other side is lightly golden.
5. Repeat with the other tortillas and the remaining chicken mixture.
6. Cut each quesadilla into wedges and serve.

Interesting Facts

• Quesadillas are a traditional Mexican dish, originating in the states of Sinaloa, Chihuahua and Sonora.
• The name “quesadilla” is derived from the Spanish word “queso”, which means “cheese”.
• Quesadillas can be filled with a variety of ingredients such as beans, vegetables, and meats.
• The traditional accompaniment to quesadillas is salsa, guacamole, or sour cream.