Spinach, Goat Cheese & Chicken Quesadilla

Before having kids I taught high school Food & Nutrition. One of our units of study was meal planning. Now I know every teacher thinks their subject is the most important one that students will take in school. But learning how to put a meal on the table each night is something that everyone throughout their life will struggle with. And doing it as stress free as possible is a much harder task than my students knew at the time.

One of my weekly ways to simplify our meals is to cook either a couple of chicken breasts or a whole chicken on Sunday. I then shred the meat and use it throughout the week.

One of our go-to recipes to use up this shredded chicken is my spinach, goat cheese and chicken quesadilla.

I love this recipe because with two picky kids I can just make theirs with chicken and cheese and I’m not cooking a completely separate meal for them.

spinich-quesadillaYou will need spinach, garlic, goat cheese, olive oil, flour tortilla shells, salt, pepper, shredded chicken, and Land O  Lakes® Butter with Canola Oil.

shredded-chickenIn a large pot add 2 tBsp olive oli, 2 tBsp Land O  Lakes® Butter with Canola Oil, and 1 tBsp of chopped garlic. Cook for 2-3 minutes.

spinichAdd entire bag of spinach to pot and stir to coat. Add salt and pepper to taste.

wilted spinichCook until spinach has wilted down. I know it doesn’t look like much. But it’s so delicious. And this is the only time I will say that about spinach.

Now for the key to this recipe. To make the tortilla shells crispy and delicious I add some Land O  Lakes® Butter with Canola Oil to the griddle. Cook shells on each side for about 2 minutes.

griddle-shellsNow layer together shell, goat cheese, chicken, spinach, and top it with another shell. Cook until cheese gets soft a gooey. Serve hot.

Spinach, Goat Cheese & Chicken Quesadilla

Prep time:
Cook time:
Total time:
  • 2 tBsp olive oil + extra for shells
  • -2 tBsp Land O Lakes® Butter with Canola Oil
  • -1 tBsp garlic minced
  • -salt & pepper
  • -1 bag of baby spinach
  • -goat cheese
  • -shredded chicken
  • -flour tortilla shells
  1. Add 2 tBsp olive oil, 2 tBsp Land O Lakes® Butter with Canola Oil, and 1 tBsp minced garlic to pot. Cook for 2-3 minutes.
  2. Add entire bag of spinach. Stir.
  3. To make shells add Land O Lakes® Butter with Canola Oil to griddle and cook shells on each side for about 2 minutes.
  4. Now layer goat cheese, chicken, and spinach onto a shell and cover with another shell.
  5. Cook the quesadilla’s on the griddle for another 2- 3 minutes or so. Until goat cheese is nice and creamy.
  6. Serve hot.

I like to use Land O  Lakes® Butter with Canola Oil for this recipe because it’s made with only three simple ingredients: sweet cream, canola oil and salt. Other margarine spreads are made with up to 15. And since my 4-year-old lives off of bread and margarine I know that I’m at least giving him the most wholesome option. Plus it’s easy to spread right out of the fridge.

Land O Lakes Butter with Canola Oil Logo-2

The author was compensated by Land O’Lakes for this post. All opinions are my own.

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About Danielle

Thanks for stopping by! My family and I recently moved into a builder box home. And in between playdates and swim lessons you can find me adding some thrifty, diy charm to our new home.

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