Chicken, Spinach, and Ricotta Quesidillas

On Saturdays, we like to have something a little more casual and fun. These fit the requirements nicely and were still filled with wholesome goodness as well.

• 8 oz boneless, skinless chicken breasts
• 2 1/2 tsp extra-virgin olive oil, divided
• sea salt and fresh ground black pepper to taste
• 1 med. white onion, finely diced
• 1 med. red bell pepper, diced
• 1 (6-8oz) bag spinach, stems removed
• 3/4 cup low fat ricotta cheese
• 1/2 cup navy beans, drained and rinsed under cold water (We used black beans cooked from scratch earlier in the week.)
• 3/4 cup shredded low fat mozarella cheese
• 1/4 cup chopped fresh herbs (flat-leaf parsley and rosemary) we used dried rosemary.
• Juice of 1/2 lemon
• Pinch freshly grated nutmeg
• 8 small herb and whole-grain tortillas (6 inch diameter)

Preheat oven to 350 degrees F

Lightly coat chicken with half-teaspoon oil. Season with salt and black pepper. Place chicken on parchment-lined baking sheet and roast for 14-16 minutes, or until fully cooked. Remove from oven and let cool.

Meanwhile, heat one teaspoon oil in a large nonstick sauté pan over medium-high heat. When oil is hot, add onion and red pepper, stirring frequently until softened, about two or three minutes. Add spinach to pan and stir to combine, until spinach is slightly wilted, about one minute. Remove mixture from pan and pour into a paper-towel-lined bowl. Set aside and allow to cool.

In a large mixing bowl, combine ricotta cheese and beans, mashing beans slightly. Add mozzarella cheese, herbs, lemon juice, and nutmeg. Season with salt and black pepper, and stir well to combine. Set aside. When chicken is cool enough to handle, dice into half inch pieces and add to cheese mixture.

Working in small batches, squeeze excess moisture from spinach mixture with your hands. Discard any liquid (I confess, I drink the spinach juice. Yum!), and then add spinach mixture to chicken-cheese mixture. Mix until thoroughly combined. Taste and adjust seasoning if needed.

On a flat surface, lay out tortillas and scoop about one-third cup mixture into center of each tortilla. Fold each tortilla in half, pressing gently to flatten filling evenly, until filling is about a quarter-inch from edge (you want to prevent the filling from leaking out during cooking). Lightly brush both sides of quesadilla with oil and season with salt and black pepper. (At this point, you can wrap quesadillas in packs of two and lay flat in freezer for use later. They can be kept frozen for two to three months.) Lay on a lightly greased or parchment-lined baking sheet and bake in 350 degrees F oven 15-18 minutes (24-26 minutes if from frozen), or until filling is hot throughout and tortillas are golden brown and crisp. Allow filling to set for three minutes before cutting. Cut in half and serve immediately.

* The Engineer and some of the kids dipped theirs in salsa for some added kick.