So I spend most mornings mindlessly trolling the inter-tubes for interesting stuff to read. I always lament that I can’t blog more seeing as I don’t have time. I realized yesterday that there really wasn’t one more thread on nafoom that I missed, so I can spend this time contributing more productive things to my blog.

So last night was my night to cook. I took another night off from the gym to try to get the week started (Wednesday, what?) and cleaned before the fiancee came over for dinner. I figured I’d try to improve on a quesadilla recipe I started last week. The goal was for it to be good, but easy and only utilize, at most, 2-3 pots, pans, cookie sheets etc. I think I succeeded.
Ingredients: (For two)

1 can Swanson canned chicken

1-2 cups favorite salsa

3-4 cups spinache, rinsed

2 tortillas

As much or as little of your favorite cheese as you wish (I used mozzarella and cheddar)

1/2 packet Old El Paso taco seasoning

Bake:

In a large skillet over medium/low heat combine salsa, chicken, spinach and season. Mix. I took the spatulate and poked at the chicken to break it up and it give it that ‘shredded’ feel.  Be careful not to overheat this as the chicken is already cooked. You do want it warm, approaching hot. I had mine over heat for about six minutes.

Heat oven to 250 degrees and place tortillas on a cookie sheet to warm.

Remove tortillas and chicken mixture from heat. Take cheese and cover 1 half of tortilla. Add chicken concoction and spread evenly over half the tortillas leaving about 1/4th of an inch from the edge. Add more cheese on top of the chicken. Fold the tortilla over and press lightly. (Repeat for other tortilla)

Turn oven to 350 and place tortillas back in the oven on the cookie sheet and let warm for 7 minutes. (Melts the cheese)

Enjoy.