A few weeks ago I had big plans to make a double batch of Green Chile Chicken Enchiladas, serving some for supper and stashing the others in the freezer. I should know better. Involved recipe + nursing newborn = not gonna happen. Sure enough, I made my way to the kitchen at about 5:00 that day, resigned to come up with a Plan B meal.
One of our favorite go-to dishes when things go wrong are Chicken and Black Bean Quesadillas. Without black beans or colby-jack cheese in the house though, I switched things up and created Monterey Ranch Quesadillas, using some of the same ingredients available for the planned enchiladas. Similar flavor, huge time saver.
Monterey Ranch Quesadillas
- 1 T. olive oil
- 1/4 c. coarsely chopped onion
- 2 c. (packed) fresh spinach
- 2 c. cooked chicken
- 2 c. Monterey Jack Cheese
- 1/3 c. ranch dressing
- 8 flour tortillas
In a heavy skillet (love my cast iron!) heat the oil. Saute onion until clear, then add spinach. Toss spinach until wilted. Scrape spinach and onion into a bowl. Add chicken, cheese, and dressing. Stir until combined. Place a tortilla in the skillet on medium to medium-low. Top with chicken ranch filling and another tortilla. Cook about one minute, then flip to cook the other side. Cut into fourths.
Makes 4 whole quesadillas, or 16 quarters.
***If I would have had mushrooms on hand, I definitely would have added them with the spinach and onion.
***You could also assemble all 4 quesadillas on a large baking sheet and bake them at 350° for 15-20 minutes.
***These were a great way to get some cooked spinach in my kiddos’ diet.