Chicken Spinach Feta Quesadillas

Instructions

1. 1

   Use four 20 cm flour tortillas, approximately 45 g each. Roughly chop the spinach, crumble the feta and grate the mozzarella. Cut the raw boneless, skinless chicken breast into short strips about 5 mm thick.

2. 2

   Heat the skillet uncovered over medium-high heat for 1 minute. Add 1 teaspoon olive oil, then the chicken, garlic powder, paprika and black pepper. Spread into a single layer and cook for approximately 5 minutes, turning regularly, until a food thermometer inserted sideways into the thickest pieces reads at least 74°C/165°F.

3. 3

   Add the spinach and stir over medium-high heat for 1 minute, until wilted and any released moisture has evaporated. Transfer the filling to a plate and mix in the feta. Divide the filling and mozzarella equally among the four tortillas, placing everything on one half of each tortilla, then fold each in half. Allow about 1 minute for transferring and assembly.

4. 4

   Reduce the same skillet to medium heat and spread 0.5 teaspoon olive oil over its surface. Place two folded quesadillas side by side in the skillet. Cook uncovered for 2 minutes per side, pressing lightly with a spatula, until golden and the mozzarella has melted. Transfer to serving plates.

5. 5

   Add the remaining 0.5 teaspoon olive oil to the same skillet and cook the remaining two folded quesadillas over medium heat for 2 minutes per side, uncovered. Serve one whole folded quesadilla per person.