Creamy Chicken and Spinach Quesadillas

Directions

Place the chicken breast on a cutting board and cover with a piece of plastic wrap. Use a rolling pin or mallet to briefly pound the chicken breast to an even thickness . This will help it cook quickly and evenly without drying out. Combine the chili powder, cumin, garlic powder, and salt in a small bowl. Sprinkle the spice mixture over both sides of the chicken breast. Heat the cooking oil in a skillet over medium heat. Once hot, add the chicken breast and cook on each side until cooked through . Allow the chicken to cool for 5 minutes on a clean cutting board, then chop into tiny pieces. While the chicken is cooking, roughly chop the spinach into smaller pieces. Add the chopped chicken, spinach, cheese, and sour cream in a bowl and stir until evenly combined. Divide the filling between four tortillas, then fold the tortillas closed. Place the quesadillas in a skillet* over medium heat. Cook on each side until the tortillas are brown and crispy, and the filling is melted . Slice each quesadilla in half and serve.