Smoked chicken and spinach quesadillas
Treat yourself to a toasted sandwich cooked the Mexican way between two pieces of flat bread.
208 g, (4 x 52g white corn tortillas)
Extra light cheddar cheese
35 g, grated
Baby spinach leaves
1½ cup(s), (45g)
Cooked skinless chicken breast
- Preheat a sandwich press. Place 2 tortillas on the workbench. Top tortillas with half of the cheese, then all of the spinach and chicken. Sprinkle with remaining cheese and sandwich with remaining tortillas.
- Place quesadillas in sandwich press, one at a time, and cook for 4–5 minutes or until toasted and heated through. Cut quesadillas into wedges. Serve.