Sometimes I like to mix it up on Taco Tuesday and make something that’s taco-ish.  Last week was one of those weeks.  Instead of tacos, I made another easy Mexican favorite: quesadillas.  The benefit of making quesadillas in a small kitchen is that you only need one ‘dilla per person.  You don’t have a ton of little bowls filled with toppings scattered across the table.

Since we were each only getting one quesadilla, I made sure to pack them with yummy ingredients, sneaking in some healthy items, too.  To prep, I cooked down a bag of fresh spinach along with broccoli rice and some taco seasoning.  Since that was the only ingredient that required actual prepping, I was ready to start assembling once it was done:

First, melt some butter in a pan and place a tortilla in there.  Top the tortilla with shredded cheese (I used a combo of pepper jack and 3-cheese blend).  Then add your main ingredients: the spinach broccoli rice mixture and chopped rotisserie chicken.  I used about 1/4 of a chicken per quesadilla.  Add a little more cheese and then top with another tortilla.  Once the tortilla looks like it’s getting nice and browned (and a little crispy), flip it, adding a little more butter to the pan as you do.  Cook the other side til the whole thing is melty gloriousness.  I topped my quesadillas with sour cream, salsa, and avocado.

I also served the quesadillas with homemade salsa that I’ve been making for years.  It’s so easy, but tastes so much fresher than anything you could buy.  It’s almost more like a salad than a salsa…but I eat this salad with Tostitos scoops.  Simply combine chopped tomatoes with canned black beans, canned corn, chopped sweet onion, diced jalapeno, cilantro, and salt.