Do you typically buy the same ingredients every week? When it comes to cheese, I definitely do – sharp cheddar, mozzarella, and organic cheese sticks for the little miss. I had a coupon, though, for cracker barrel cheese and when I saw the havarti I snapped it right up. It melts gorgeously and is mild so its uses are a plenty.
I get little bags of ground organic chicken from the meat guy at my grower’s market and with it weighing in under a pound, I knew I’d need to stretch it. Quesadillas! Just because the name sounds Spanish, you do not need to make them with “Mexican” ingredients. These were simple but so tasty – Tessa actually dug in which was a welcome change to how dinners have been going recently (when I want to poke myself in the eye rather than say, “try one bite” another time).
You can make the meat/spinach ahead and then, truly, they come together in ten minutes. Serve them with double veggies because your grain, dairy, and meat is all taken care of. Maybe a spinach salad and some grilled asparagus? Yum.
Chicken, Spinach and Havarti Quesadillas
1 lb. ground chicken
1/2 tsp. black pepper
1/2 tsp. dried thyme
1/4 heaping tsp. kosher salt
3 c. (packed) fresh baby spinach
4 large whole wheat tortillas
7 oz. havarti, grated
1. Add chicken to a nonstick skillet over medium high heat. Cook, breaking up large chunks with a wooden spoon, until broken up and no longer pink.
2. Add pepper, thyme and salt and stir to combine. Add spinach and stir until just wilted. Remove from heat.
3. Spread tortillas on countertop and sprinkle half of the grated cheese on one side of each tortilla.
4. Top with chicken and spinach mixture. Top chicken with remaining cheese.
5. Fold uncovered half of tortilla over the fillings.
6. Heat a griddle or large skillet over medium heat and spray with nonstick spray (or coat with oil or butter). Add quesadillas and cook until golden brown, Flip gently, and cook until the second side is golden brown. Remove and serve immediately.