Chicken and Goat Cheese Quesadilla
Transform your weeknight dinners with this irresistible Chicken and Goat Cheese Quesadilla recipe—an elegant twist on a classic favorite! Featuring tender shredded chicken, the creamy tang of goat cheese blended with fresh parsley, and gooey mozzarella, all layered with vibrant spinach between two crisp golden tortillas, this dish is bursting with bold flavors and textures. In just 20 minutes, you can prepare and cook these quesadillas to perfection, making them a quick yet gourmet option for busy schedules. Serve them hot with a side of zesty salsa and cool sour cream for the ultimate dipping experience. Perfect for a cozy meal for two or scaled up for a crowd, these quesadillas are as versatile as they are delicious.
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Recipe Information
Ingredients
- 1 cup (shredded) Cooked chicken breast
- 4 oz Soft goat cheese
- 1 cup Shredded mozzarella cheese
- 2 pieces Flour tortillas (large)
- 1 cup Fresh spinach leaves
- 1 tbsp Fresh parsley (chopped)
- 1 tbsp Butter (unsalted)
- 0.25 tsp Salt
- 0.25 tsp Black pepper
- 0.5 cup Salsa (optional, for serving)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Shred the cooked chicken breast into small pieces and place it in a bowl. Season the chicken with salt and black pepper, then set aside.
In a separate bowl, mix the goat cheese and chopped parsley together until smooth and well-combined.
Lay one flour tortilla flat on a clean surface. Spread half of the goat cheese mixture evenly over the tortilla, leaving a small border around the edges.
Sprinkle half of the shredded chicken over the goat cheese layer, followed by half of the mozzarella cheese and half of the fresh spinach leaves. Top with the second tortilla.
Heat a large non-stick skillet over medium heat and melt half of the butter in the pan.
Carefully transfer the assembled quesadilla to the skillet and cook for 3-4 minutes, or until the bottom tortilla is golden brown and crispy.
Using a spatula, gently flip the quesadilla and add the remaining butter to the skillet. Cook the other side for an additional 3-4 minutes, or until golden and the cheese is melted.
Remove the quesadilla from the skillet and let it cool for 1-2 minutes. Use a sharp knife or pizza cutter to slice it into wedges.
Repeat the assembly and cooking process if making additional quesadillas.
Serve the quesadilla wedges warm with optional salsa and sour cream on the side for dipping.
Nutrition Facts
Calories |
1660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3481 mg | 151% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 11.3 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1280 mg | 98% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 538 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
