Chicken and Spinach Quesadillas

Back in my college days, on a whim, I bought this dinky $20 griddle at Target. Turns out, it is all sorts of wonderful. I’ve made pancakes, steaks, fish, fajitas and veggies, “grilled” asparagus, list goes on. I’m just surprised that after six years of lugging this thing from apartment to apartment, I finally decided to make some quesadillas. So easy even R can slap one together. (No, really. He’s really lazy when it comes to preparing food.) Just keep a bowl of the cooked chicken in the fridge and you can have fresh quesadillas all week!


  • 1 tsp cumin
  • 1 pinch mexene chili powder
  • 1 tsp coriander seeds, crushed
  • 1 tsp salt
  • 1 tbs lime
  • 1 tbs olive oil
  • 1 package chicken tenders
  • 4 handfuls of baby spinach
  • 8-10 small tortillas
  • shredded cheese
  • mango salsa
  • sour cream or greek yogurt mixed with lime juice


  1. Cut chicken into cubes. Marinate in oil, lime, salt, and spices in a large ziplock bag. Squeeze out all the air and set in fridge for 4+ hours or morning of. Grill and shred.
  2. Lightly butter 2 tortillas. Place on griddle and warm both sides (depending on the brand of tortilla, it should poof up).
  3. Saute spinach right on the griddle until just wilted.
  4. Flatten tortillas, then top one with cheese, spinach, shredded chicken. Top with more cheese and the other tortilla. Flatten with spatula.
  5. Cut into wedges and serve with sour cream and salsa.

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