Chicken and Spinach Quesadillas, Carrots, Fries

Quesadilla recipe adapted from Williams-Sonoma's Weeknight cookbook.

1 large potato, cut into thin circles
steak seasoning or salt and pepper

2 cups shredded roast chicken (leftover from Friday or purchased)
1 T oil
1 onion, chopped
1 red pepper, chopped
2 cups packed fresh spinach
8 flour tortillas
2 cups Monterey jack cheese, shredded
1/2 c sour cream
1/2 c salsa

baby carrots


Preheat oven to 400. Spray a cookie sheet with cooking spray. Place potato slices in a single layer. Spray with more cooking spray. Season with steak seasoning or salt and pepper. Bake for 15-20 minutes, or until desired crispiness. Serve fries with salsa.

In a frying pan over medium heat, warm the oil. Add onion and pepper and saute until tender. Add spinach and chicken and saute just until spinach is wilted, about 30 seconds. Transfer to a bowl. Divide the chicken mixture among the tortillas, spooning it onto half of each tortilla and leaving the other half uncovered. Sprinkle evenly with cheese. Fold the tortillas in half. Wipe out the frying pan and return to medium heat. Working in batches, add the quesadillas to the pan and cook until golden brown on the first side, 1-2 minutes. Using a large spatula, carefully turn the quesadillas and cook until golden on the second side and cheese is melted, 2-3 minutes longer. Pass sour cream and salsa at the table.

Enjoy the finger foods!