Chicken and Spinach Quesadillas
Orientation week has been crazy with moving in, helping freshmen move in, seeing everyone after an entire summer, and running around campus performing various errands. This year, I’m living in a 4-person suite with my 3 closest friends Margaret, Ting, and Jeana. We were soo excited to move into our awesome suite which has 4 single rooms, 2 bathrooms, a common room, and a kitchen! The kitchen is small but has a full refrigerator, 2 stoves, and our own microwave and toaster oven. Since we don’t have a conventional oven, our options for cooking and baking is a bit limited. Here is what our kitchen looks like!
For the past week, we’ve been eating out almost every meal at restaurants that we’ve missed over the summer. Today we went grocery shopping so that we could finally make a home-cooked meal. For dinner, I made chicken and spinach quesadillas, a combination I’ve never tried before. One problem though was that the only type of chicken I could find was sliced chicken prepared as cold cuts. I searched in 2 grocery stores, but nowhere was there to be found pre-made chunks of chicken! Taking a leap of faith, I used the cold cuts which actually turned out to be pretty good.
I realized that one of the hardest parts of cooking in college is getting all the ingredients. You start out with nothing and have to go shopping for so many items that it takes multiple trips to get enough ingredients. Quesadillas are on the easier side and are great for lunch and dinner considering there is little to no cutting involved and all the ingredients are pre-prepared. They are definitely a good meal for college students with limited resources or cooking ability to make. For healthier quesadillas, use whole wheat tortillas instead of flour tortillas!
Hooray for my first home-made college meal! 😀
CHICKEN AND SPINACH QUESADILLAS
1 whole wheat flour tortilla
1/2 cup cheddar cheese, shredded
1/2 cup spinach
2 slices of cold cut chicken (use chunks of chicken breast if possible)
Heat a frying pan to medium heat. Add 1/2 teaspoon of olive oil and spread it around with a spatula.
Place tortilla in frying pan and flip several times, with 15 seconds in between each flip. Once air pockets begin to form, flatten them with the spatula to let out the air. Sprinkle shredded cheese on one side of the tortilla.
Reduce the heat to low. Top cheese with spinach leaves. Break the cold cut chicken into small pieces and place on top of spinach.
Using the spatula, fold one side of the tortilla on top of the side with filling. Press down on the quesadilla with spatula to flatten and keep in place. Flip over the quesadilla. It should be ready when it is browned.
Cut in half and serve with guacamole (see Amazing Guacamole recipe).
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