Creamy Chicken and Spinach Quesadillas

Ingredients

• 1 boneless skinless chicken breast
• 3/4 tsp chili powder
• 1/4 tsp cumin
• 1/8 tsp garlic powder
• 1/4 tsp salt
• 1 Tbsp cooking oil
• 2 cups fresh spinach
• 4 oz. Monterey jack cheese, shredded
• 1/2 cup sour cream
• 4 8-inch flour tortillas

Directions

1. Set the chicken breast on a cutting board, lay plastic wrap over the top, and give it a quick tap with a rolling pin or mallet until the thickness is even, about 15-20 seconds. In a small bowl, stir together the chili powder, cumin, garlic powder, and salt, then season the chicken on both sides with that mixture.
2. Warm the cooking oil in a skillet over medium heat. When the oil is hot, put in the chicken breast and cook it until done all the way through, about 5 minutes per side; a thermometer should read 165ºF in the center. Move the chicken to a clean cutting board, let it rest for 5 minutes, then cut it into very small pieces.
3. As the chicken cooks, give the spinach a rough chop so the pieces are smaller. Add the chopped chicken, spinach, cheese, and sour cream to a bowl, and stir until everything is evenly mixed.
4. Spoon the filling onto four tortillas, dividing it evenly, then fold each tortilla shut. Set the quesadillas in a skillet over medium heat, working one or two at a time. Cook each side until the tortillas are browned and crisp and the filling has melted, 3-5 minutes per side. Cut each quesadilla in half and serve.