These are so yummy! But they’re also super quick and easy, which makes them one of the boys’ favorite choices when it’s their night to help cook dinner!
Time-Saving Tip: Making these quesadillas takes virtually minutes when you have the grilled chicken already on hand because you cooked extra when preparing a previous night’s dinner. That’s why meal planning is such a blessing! By making a weekly meal plan, you can simply plan to make grilled chicken for dinner one night, but double the amount of chicken you grill, so you can save it for use in other meals like this one. And you can schedule prep time on your meal plan to make other things too like homemade tortillas, rice, beans, salad dressings, etc. that you plan to use for the week ahead.
I’m a huge advocate of Kids in the Kitchen – teaching your kids to cook and enjoy real food is such a blessing and a skill that will bless them and their families when they shoot out like arrows into the world!
Ingredients
- 1/2 pound grilled chicken, diced
- 6 oz. raw milk cheese
- 2 cups fresh spinach leaves
- 1 ripe avocado, diced
- Homemade tortillas
- Pastured butter
Instructions
- Cut grilled chicken into bite-sized pieces. Grate raw cheese and dice avocado.
- Then, heat griddle (or large skillet) over medium-high heat. Butter hot griddle and add tortilla. Allow to heat for a minute, then flip to opposite side and heat for another minute. Flip back over and sprinkle tortilla with an even layer of cheese across top.
- Then add a handful of diced grilled chicken evenly across the top, followed by a layer of diced avocado and fresh spinach leaves.
- Sprinkle top of spinach with a little more cheese and then gently fold the tortilla in half like a sandwich.
- For a big "sandwich," do not fold the tortilla in half, but instead, place another already warmed tortilla on top and flip entire " round sandwich" over.
- Allow to cook about two minutes on one side until lightly browned on bottom and then flip over on other side for a minute or two, until lightly browned.
- Place on plate and cut in half.
- Serve with cultured sour cream and your favorite fresh homemade salsa. DELISH!
- For a heartier dinner, add a side of black beans and brown rice.
I’d like to try this, but would like to know what your recipe is for homemade tortillas. Thanks!
Hi, Lisa! Thanks for the great catch! I didn’t realize I had forgotten to place the hyperlink to my tortilla recipe in this post. I just corrected the recipe to include the link to my homemade tortilla recipe. Here it is: http://thenourishinghome.com/2012/04/homemade-soaked-tortillas/ Thanks for taking the time to leave me a note and let me know about this oversight. Blessings, Kelly