Chicken, Spinach, and Ricotta Quesadillas

Jill

ingredients

8 0z boneless, skinless chicken breast
2 1/2 tsp extra-virgin olive oil, divided
sea salt and fresh ground black pepper, to taste
1 medium white onion, finely divided
1 medium red bell pepper, diced
1 bag spinach (6-8 oz), stems removed
3/4 cup ricotta cheese
1/4 navy beans, drained and rinsed under cold water
3/4 mozzarella cheese, shredded
3/4 cup fresh herbs (flat leaf parsley and rosemary chopped
juice 1/2 lemon
pinch nutmeg, freshly grated
8 tortillas

directions

1
1. Preheat oven to 350 degrees
2
2. Lightly coat chicken with 1/2 tsp oil and season with salt and black pepper. Place chicken on a parchment-lined baking sheet and roast for 14 minutes to 16 minutes, or until fully cooked. Remove from oven and let cool.
3
3. meanwhile, heat 1 tsp oil in a large nonstick saute pan over medium-high heat. When oil is hot, add onion and red pepper, stirring frequently until softened, about 1 minute. Remove mixture form pan, and pour into paper-towel lined bowl. set aside and allow to cool.
4
4. 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 1/2 inch pieces and add cheese mixture.
5
5. working in small batches, squeeze excess moisture form spinach mixture with your hands. Discard any liquid, and then add spinach mixture to chicken-cheese mixture. mix until thoroughly combined. Taste and adjust with seasoning if needed.
6
6. On a flat surface, lay out tortillas and scoop about 1/2 cup mixture into center of each tortilla. Fold Each tortilla in half, pressing gently to flatten filling evenly, until filling is about 1/4-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.
7
7. Preheat oven to 350 degrees. Place Quesadillas on a parchment-lined baking sheet and bake in oven for 24 to 26 minutes , or until filing is hot throughout and tortillas are golden and crisp. Allow filling to set for 3 minutes before cutting. Cut in half and serve immediately.