If you like to eat at Zoe's Kitchen, you'll like these! Zoe's Kitchen has a spinach & feta quesadilla...Brad has gotten them the last few times we've been, and he LOVES them. This recipe is very similar...I just added chicken and sun-dried tomatoes. If you haven't noticed, I've been on somewhat of a sun-dried tomato kick lately...I love them! They added the perfect amount of sweetness to this recipe.
8" Flour Tortillas
1 Box Frozen Spinach
Feta Cheese, crumbled
Sun-Dried Tomatoes, chopped
Baked Chicken Tenders, fully cooked and chopped
1 - 2 tbsp. Extra Virgin Olive Oil (E.V.O.O.)
Salsa, for dipping
Salt & Pepper for seasoning
Bake chicken according to package directions. When chicken is fully cooked, chop into small pieces. Season with salt & pepper.
Next, put frozen spinach in a medium saucepan of water and bring to a boil. Cook for 8 - 10 minutes. Drain and squeeze excess water out of the spinach.
Place a tortilla on a plate and add a layer of spinach on top. Follow with a layer of chicken, then feta cheese, then finally a layer of sun-dried tomatoes. Heat a large skillet over medium heat on the stovetop. Coat bottom of saucepan with E.V.O.O. Very carefully, place the loaded tortilla into the skillet, covering with a second tortilla. Let the quesadilla cook for a few minutes, and then very slowly & carefully flip the quesadilla, using the largest spatula you have (this will make it easier). Once the quesadilla is golden brown on both sides, place on a plate and cut into quarters using a pizza cutter.
Serve with salsa for dipping.