Spicy Chicken & Spinach Quesadilla

Ingredients

4 oz Shredded Cheddar Cheese

1/2 cup Sour Cream

4 oz Diced Green Chiles

3 Tablespoons Chopped Fresh Cilantro

2 teaspoons Lime Juice

2 cups Spinach leaves cut into strips

3/4 teaspoons Cumin

3/4 teaspoon Chili Powder

1/4 teaspoon Salt

3/4 lb Chicken Breast Slices (1/4 inch thick)

4 each Flour Tortillas

1/2 cup Pico DeGallo Salsa

Instructions

Combine cumin, chili powder, and salt. Marinate Chicken Breast in mixture for 1 hour. After 1 hour broil chicken breast on broiler until fully done. When Chicken is done place Tortilla on hot grill. Cover spaciasly on tortilla with the chile cheese. Now Cut Chicken breast into strips, add to tortilla. Fold complete tortilla in half. Cut into 4" cuts and serve with salsa on side.

Created by Chef Tony Tillman

provided by Sherwoods69