Chicken Spinach Quesadilla

Heavily inspired by real simple, this variation on the quesadilla was tried.

Ingredients:
- oil
- 1 chicken breast fillet
- salt & pepper
- juice of 1 lime
- 70 g (2.5 oz) fresh baby spinach
- 200 g (7 oz) white cheddar, grated
- 6 flour tortillas, 22 cm (8-9 inches) diameter
served with:
- sour cream
- guacamole
- black beans

The chicken breast was seasoned with salt and pepper and browned on both sides before adding the lime juice and covering. While the chicken breast was cooking, the beans and the guacamole was prepared.

When done the chicken breast was sliced and then mixed in a bowl with freshly grated white cheddar and rinsed spinach leaves. A tortilla was placed in a pan over high heat, loaded with ¹/₃ of the cheddar-spinach-chicken mix and another tortilla on top. After a few minutes the cheese had melted enough to allow flipping the whole thing over on the other side without things falling out (with a little luck and/or experience). Care should be taken not to leave them for too long as they char quickly after being done. The finished quesadilla was removed from the pan and parted before continuing making the rest.

The spinach actually worked quite nicely.