Chicken, Spinach, Goat Cheese Quesadillas with Avacado Sauce

18 Apr

Here are the things I love  most in the world (minus jalapenos) all in one meal!! I saw this recipe on Pinterest, and it came from the blog  Sugar Cooking. I’ve taken a few minutes to look around her site, and there seem to be several delicious recipes that I’d like to try!

J. Boyd loved these and so did I! My Quesadillas really did turn out looking this fab, but I borrowed these pics from the Sugar Cooking Blog, because my pictures turned out so sad …maybe because I was too focused on eating.

We’re having these babies again tonight!


Chicken, Spinach, Goat Cheese Quesadilla 


  • Flour Totrillas  (I used Whole Foods Organic 365 brand)
  • Chicken (cooked and sliced) I cooked mine in the cast iron skillet
  • Garlic (1 tsp., minced)
  • Baby Spinach (1 pre packaged bag, I used whole leaf WF 365 brand frozen)
  • Salt, Pepper, & Cayenne Pepper to taste
  • Goat Cheese (4 oz, crumbled)
  •  Shredded Monterey Jack
  • Non-Stick cooking spray or olive oil


  1. Heat the spinach with the garlic, salt, pepper, and cayenne pepper over medium-low heat in a pan until just wilted. Remove from heath and set aside.
  2. Heat the grill pan (or regular pan) over medium-high heat. Spray with non-stick cooking spray or drizzle with olive oil. Toast the inside of the tortilla for about 30 seconds.
  3. Take the tortilla off the grill pan and assemble as follows. Over half the quessadilla sprinkle about 2 tablespoons of monterey jack cheese, following by a few slices of chicken, then the spinach, then the crumbled goat cheese.
  4. Add to the grill pan and cook for about 1 – 2 minutes. Carefully use a spatula to flip the empty half of the tortilla onto the loaded half. Let the quesadilla cook for about 30 more seconds, then flip it over. Give it another 1 -2 minutes, then remove from the pan and enjoy!

Avocado Sour Cream


  • 1 Avocado, chopped
  • 1/3 c. sour cream
  • 1 T maynoaise
  • 1 lime juice
  • 1/4 t onion powder
  • salt and pepper to taste


  1. Use a fork to mash the avocado as much as you can.
  2. Combine it with all other ingredients and stir together.

Note: If you want a thinner dip, stir in a few tablespoons of buttermilk. If you want a smoother dip, throw everything in the food processor.

3 Responses to “Chicken, Spinach, Goat Cheese Quesadillas with Avacado Sauce”

  1. frugalfeeding April 18, 2012 at 1:19 pm #

    I want that for lunch tomorrow!

  2. whilehewasout April 19, 2012 at 9:33 am #

    Oh yes can I have this for dinner please? Even the boyfriend would love it (well, without the cheese, duh)

  3. emorie April 23, 2012 at 9:09 pm #

    bought the ingreds for this tonight!!

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