Step by step

Method

5 steps

1. 1

   Pound the chicken to an even thickness, about ½ inch. Mix the chili powder, cumin, garlic powder, and salt, then rub it over both sides of the chicken.

2. 2

   Heat the oil in a skillet over medium heat. Cook the chicken about 5 minutes per side, until browned and 165°F in the center. Rest it on a clean board for 5 minutes, then chop it small.

3. 3

   Wilt the spinach in the same skillet for 1–2 minutes, just until dark green. Squeeze out extra moisture, then stir the spinach with the chicken, Monterey Jack, and sour cream. The filling should hold together without looking wet.

4. 4

   Divide the filling over four tortillas and fold them in half. Wipe out the skillet if needed and cook the quesadillas over medium heat for 3–5 minutes per side, turning when the underside is crisp and browned.

5. 5

   Rest each quesadilla 1 minute, then slice into wedges. Serve with salsa, lime, or more sour cream.