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Quesadilla Grande


Makes 1 serving


2 (8-inch) flour tortillas
2 to 3 large fresh stemmed spinach leaves
2 to 3 slices (about 3 ounces) cooked boneless skinless chicken breast
2 tablespoons salsa
1 tablespoon chopped fresh cilantro
1/4 cup (1 ounce) shredded Monterey Jack cheese
2 teaspoons butter or margarine (optional)


  1. Place 1 tortilla in large nonstick skillet; cover tortilla with spinach leaves. Place chicken in single layer over spinach. Spoon salsa over chicken. Sprinkle with cilantro; top with cheese. Place remaining tortilla on top, pressing tortilla down so filling becomes compact. Cook over medium heat 4 to 5 minutes or until bottom tortilla is lightly browned. Holding top tortilla in place, gently turn over. Continue cooking 4 minutes or until bottom tortilla is browned and cheese is melted. For a crispy finish, place butter in skillet to melt; lift quesadilla to let butter flow into center of skillet. Cook 30 seconds. Turn over; continue cooking 30 seconds. Cut into wedges to serve.

Nutritional Information

Serving Size: 1 Quesadilla Grande
Fiber 2 g
Carbohydrate 35 g
Cholesterol 85 mg
Saturated Fat 5 g
Total Fat 14 g
Calories from Fat 30 %
Calories 414
Protein 37 g
Sodium 800 mg

Dietary Exchange

Meat 3
Vegetable 1
Starch 2
Fat 1/2

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