I don’t really have that many natural talents in the kitchen. I’m a good technician — after all, my mother was a Home Economics teacher, and she had us in the kitchen at a very young age. I am competent, but not that creative. However, finding great things to do with my leftovers is one area in which I do think I excel. One of my goals is to use all of the fresh things in my pantry completely. With that in mind, I decided to use the remaining Cheesy Creamed Spinach in a quesadilla along with some of the remaining Beer Can Chicken. KITCHEN TIP: Turning a quesadilla is not always an easy task, and choosing the right tool is sometimes a make it or break it decision. I love using this extra-large palette knife for turning and transferring large items. It can handle everything from a quesadilla to a roast to turning a whole fish on the grill. Well worth the investment.
CHICKEN FLORENTINE QUESADILLA
5 ounces sliced chicken breast
1/2 cup creamed spinach
3 large bella mushrooms, sliced
1/4 cup chopped tomatoes
1 large flour quesadilla
softened butter, as needed
1. Saute mushrooms and tomatoes in olive oil until tomatoes are just soft. Remove from the pan and set aside, leaving the liquid behind.
2. Add sliced chicken to the pan and cook until just warmed through. Place a large pan over medium high heat until hot.
3. Spread creamed spinach on one half of a flat quesadilla. Layer the chicken, followed by the mushrooms and tomatoes.
4. Fold quesadilla and spread softened butter over the top. Slide the quesadilla, butter side down into the heated pan.
5. Spread more softened butter over the top of the quesadilla and turn when the bottom layer begins to get brown and toasty.
6. Cook until both sides are browned. Remove to a plate, cut in to sections, and serve.