“Chicken and Spinach Quesadillas with Aloha Salsa”

Hey, hey, hey! It’s football season. Having friends over or invited to watch a game? Need a simple main dish or appetizer? Go buy the fixins for my Chicken and Spinach Quesadillas with Aloha Salsa. Flour tortillas are filled with cooked chicken, sautéed onion, bell pepper, and spinach. A hint of ground cumin give these quesadillas flavor to please any hungry crowd including the kiddos.

Chicken and Spinach Quesadillas with Aloha Salsa

Quesadillas are always a fan favorite especially since these babies are filled with loads of melty, cheesy goodness. It’s fun food to be enjoyed anytime. Why wait until a sports night? Don’t, because I bet you may have most of the ingredients available right now. My Chicken and Spinach Quesadillas with Aloha Salsa make a great after school snack for kids or their dinner. Who doesn’t like food to taste good? I know no one that fits in this category. To top everything, serve the quesadillas with crema and the Aloha salsa. The salsa is made with tomatoes and Aloha pepper. You say, Aloha pepper, what is that?

Chicken and Spinach Quesadillas with Aloha Salsa

Aloha peppers are a variety of bell peppers just beginning to finally make their appearance in markets in the past couple years. I have not seen plants but I bet they will be showing up soon. Aloha look like other bell peppers yet slightly elongated with red and yellow stripes. Super sweet in taste and great on vegetable trays. I honestly think they are sweeter than red bell peppers. Use Aloha as you would any bell pepper from stir-fries to sautes, sauces to salsas, grilled vegetables to kabobs. Checkout this information on Aloha peppers. I recommend if you find them, buy them. You won’t be sorry.

Chicken and Spinach Quesadillas with Aloha Salsa

Making the quesadillas and salsa is easy and can be made before food is needed for your gathering. For quesadillas, saute onions, pepper, and spinach in a bit of oil. Add in cumin, salt and pepper to taste. Divide chicken, onion mixture and cheese between four tortillas. Top each with desired amount of yummy, Chihuahua cheese and top with other tortillas.

Spray a skillet with non-stick spray warm over medium heat. Lay quesadilla in skillet, cooking 3 to 4 minutes on each side until golden brown. Lay each quesadilla between paper towels as cooked.  Cut into quarters and serve with cream and salsa. Ummmm…!

Chicken and Spinach Quesadillas with Aloha Salsa

For salsa, combine all ingredients in a large mixing bowl. Adjust salt and pepper to taste, cover, and refrigerate one hour before serving. Whiz in a food processor if you’d like a less chunky salsa. This salsa is great with homemade tortilla chips or used on eggs at breakfast. The Aloha peppers give this salsa such a refreshing, vibrant flavor. Summer is not over yet. Good tomatoes are still available.

Whether you’re going to a friend’s or staying home to watch football, grab the ingredients for some quesadillas. Super fast, good eats everybody will enjoy. Did I mention that you’ll have leftover salsa? I think you may need a bag of tortilla chip. Enjoy!

Chicken and Spinach Quesadillas with Aloha Salsa

Chicken and Spinach Quesadillas with Aloha Salsa

 

Chicken and Spinach Quesadillas with Aloha Salsa

2 T. Vegetable or Canola oil

4 boneless, skinless breasts, cooked and sliced

1 medium white onion, sliced

1 Aloha bell pepper, seeded and cut into strips (can red bell pepper)

1 1/2 cups packed torn baby spinach

1/2 t. ground cumin

Salt and pepper to taste

2 – 3 cups shredded Chihuahua or mild Cheddar cheese

8 – (8-inch) flour tortillas

Nonstick cooking spray

In a large skillet, heat oil over medium-high heat. Add in onion and bell pepper. Sauté for 4 to 5 minutes until softened and stir in spinach, cooking just until wilted. Sprinkle in cumin, salt, pepper and stir. Remove to bowl to cool slightly.

Divide chicken and onion mixture on top of 4 tortillas. Sprinkle with desired amount of cheese and top with other tortilla.

Spray large skillet with nonstick cooking spray and heat over medium heat. Cook quesadillas, one at a time, over medium heat 3 – 4 minutes per side or until lightly browned and cheese is melted. Cut into wedges and serve with crema and salsa.

Makes 8 main dish servings or serve as an appetizer. Carbs, 26.2 g. (quesadilla only)

Aloha Pepper Salsa

6 plum tomatoes, diced

1 Aloha bell pepper, seeded and diced

1/4 cup diced red onion

1 jalapeno pepper, seeded and minced

1 Serrano pepper, seeded and minced

1/2 cup fresh cilantro, rough chopped

2 garlic cloves, minced

3 T. fresh lime juice

1/2 t. ground cumin

1/2 t. black pepper

1 t. kosher salt or to taste

In a large mixing bowl, combine all ingredients, adjusting seasoning to taste. Chill salsa for 1 hour before serving. Serve with Chicken and Spinach Quesadillas or your favorite tortilla chips.

Salsa will keep up to 1 week in refrigerator.

Makes 8 servings. Carbs, 5.75 g.

 

Note: If a less chunky salsa is desired, whiz in a food processor for about 30 seconds. Aloha peppers have a short season so use red bell pepper if needed.