Chicken Spinach and Cannellini Bean Quesadillas
Elevate your weeknight dinner routine with these irresistible Chicken Spinach and Cannellini Bean Quesadillas! Packed with protein-rich shredded chicken and tender cannellini beans, these quesadillas are taken to the next level with fresh sautéed spinach and a gooey blend of mozzarella and cheddar cheeses. A hint of ground cumin and smoked paprika adds earthy warmth, while crispy golden tortillas seal in all the flavorful goodness. Ready in just 25 minutes, this quick and easy recipe makes for a perfect family meal or game-day snack. Serve with creamy sour cream and zesty salsa for the ultimate dipping experience that will have everyone coming back for more!
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken
- 1 cup Canned cannellini beans (drained and rinsed)
- 2 cups Baby spinach leaves
- 1.5 cups Shredded mozzarella cheese
- 1 cup Shredded cheddar cheese
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Flour tortillas (8-inch)
- 2 tablespoons Olive oil
- 0.5 cup Sour cream (for serving)
- 0.5 cup Salsa (for serving)
Instructions
In a mixing bowl, combine the shredded chicken, cannellini beans, ground cumin, smoked paprika, salt, and black pepper. Mix well to distribute the spices evenly.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the spinach and sauté for 1-2 minutes, or until just wilted. Remove from the skillet and set aside.
Lay out 4 flour tortillas on a flat surface. On one half of each tortilla, evenly spread the chicken and bean mixture.
Top the chicken mixture on each tortilla with sautéed spinach, shredded mozzarella cheese, and shredded cheddar cheese. Fold the other half of the tortilla over the filling to form a half-moon shape.
Heat the remaining 1 tablespoon of olive oil in the skillet over medium heat. Place one quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy and the cheese is melted. Repeat with the remaining quesadillas.
Once cooked, remove the quesadillas from the skillet and let them rest for 1 minute before cutting into wedges.
Serve warm with sour cream and salsa on the side for dipping.
Nutrition Facts
Calories |
3095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.7 g | 200% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 707 mg | 236% | |
| Sodium | 5823 mg | 253% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 15.2 g | ||
| Protein | 251.3 g | 503% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2672 mg | 206% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2956 mg | 63% | |
*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.
