Chicken Quesadillas

Ingredients:

8 oz. boneless, skinless chicken breasts

3 tsp. extra virgin olive oil

Sea salt

Fresh ground pepper

1 med. white onion, diced

1 red pepper, diced

1 (6-8 oz.) bag baby spinach

3/4 c. low fat ricotta cheese

1/2 c. navy beansor black beans, rinsed and drained

3/4 c. low fat mozzerella cheese, shredded

1/4 c. parsley, chopped

Juice of 1/2 lemon

Pinch nutmeg

8 small whole wheat tortillas



Instructions:



ONE: Preheat oven to 350 degrees.

TWO: Lightly coat chicken with 1 tsp. oil and season with salt and pepper. Place chicken on baking sheet lined with parchment paper and cook for 15 minutes or until fully cooked. Remove from oven and let cool.

THREE: Heat 1 tsp. olive oil in a large nonstick pan over medium high heat. When oil is hot(but not smoking) add onion and red pepper, stirring frequently, for 2-3 minutes. Add spinach to pan and cook until wilted, about 1 minute. Remove from heat and place mixture in a paper towel lined bowl. Let cool.

FOUR: In a large bowl combine ricotta cheese and beans, mashing beans slightly. Add mozzerella cheese, parsley, lemon juice and nutmeg. Season with salt and pepper. Stir well. When chicken has cooled, dice into 1/2 inch pieces and add to cheese mixture.

FIVE: Working in small batches. squeeze excess moisture from spinach mixture with your hands. Add spinach mixture to chicken and cheese mixture. Mix thoroughly. Adjust seasoning if necessary.

SIX: On a flat surface, lay out tortillas and scoop out 1/3 c. mixture onto center of tortilla. Fold each tortilla in half, pressing gently to flatten filling evenly, until filling is about 1/4 inch from edge. Lightly brush both sides of tortillas with oil and season with salt and pepper.

SEVEN: Place quesadillas on parchment lined baking sheet and bake for 16-18 minutes or uintil tortillas are well browned and crisp. Let sit for 3 minutes before cutting.