Best 2 Chicken Spinach Cannellini Bean Quesadillas Recipes

Kick-start your culinary journey with a tantalizing trio of quesadilla recipes that fuse Mexican flair with wholesome ingredients. From the classic chicken and spinach quesadilla, bursting with juicy chicken and vibrant spinach, to the vegetarian-friendly black bean and corn quesadilla, packed with protein and zesty flavors, each recipe promises a delightful taste sensation. And for those seeking a hearty and flavorful option, the chicken, spinach, and cannellini bean quesadilla delivers a satisfying blend of textures and flavors, sure to leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN, SPINACH & CANNELLINI BEAN QUESADILLAS RECIPE - (4.5/5)

Chicken, Spinach & Cannellini Bean Quesadillas Recipe - (4.5/5) image

Provided by DeliciouslyDished

Number Of Ingredients 17

Ingredients

1 1/2 -2 cups seasoned, cooked and diced chicken breast meat
1 tablespoon olive oil
1 cup diced onion
1 cup diced red bell pepper
1 banana pepper, diced
Pinch of crushed red pepper flakes
Salt and pepper
1 clove garlic, minced
1 (heaping) TBSP all purpose flour
3/4 cup chicken broth
4 cups fresh baby spinach, stems removed, coarsely chopped
1 (15.5-ounce) can of cannellini beans, drained and rinsed
Cooking spray
Flour tortillas
Shredded cheese (Monterey Jack, cheddar or a combination of the two works well here)
Avocados, diced
Fat free sour cream

Steps:

In a large skillet heat olive oil over medium-high heat. Add onion, red bell pepper and banana peppers. Season with the crushed red pepper flakes and salt and pepper. Saute until veggies have softened, 6-8 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over the veggies and stir to combine. Cook while stirring for several minutes so that the flour loses its raw taste. Whisk in the chicken broth and stir until bubbly and smooth. Add the baby spinach and continue cooking for another minute or two or until spinach has wilted. Stir in the cooked chicken and cannellini beans and remove from heat. Spray a large skillet or griddle with cooking spray. Heat over medium to medium-high heat. Place one tortilla on griddle and spread cheese over tortilla. Spread chicken, bean and spinach mixture over one half of the tortilla. Check underside of tortilla and when browned a bit, flip the half with just cheese over the half with the chicken. Remove from heat and cut into slices. Top with diced avocado and sour cream, if desired. (You will find thing's you do not find here, there) Follow or friend me on Facebook for even more recipe's,etc: https://www.facebook.com/carilynn71 ♥Delish Dish♥ at Facebook Groups https://www.facebook.com/groups/Creates/ ♥Delish Dish♥ at Tumblr http://delishdishs.tumblr.com/

CHICKEN, SPINACH AND CANNELLINI BEAN QUESADILLAS

Chicken, Spinach and Cannellini Bean Quesadillas image

We love this recipe! I found it on Pinterest and I have made it a couple times and everyone loves them. Mostly putting it here to have nutritional info.

Provided by Bridget Leigh

Categories Lunch/Snacks

Time 40m

Yield 12 Quesadillas, 12 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2-2 cups seasoned diced cooked chicken
1 tablespoon olive oil
1 cup diced onion
1 cup diced red bell pepper
1 banana pepper, diced
1 pinch crushed red pepper flakes
salt and pepper
1 garlic clove, minced
1 tablespoon all-purpose flour
3/4 cup chicken broth
4 cups fresh Baby Spinach, stems removed, coarsely chopped
1 (15 1/2 ounce) can cannellini beans, drained and rinsed
12 soft taco-size flour tortillas
3 cups cheddar cheese or 3 cups low-fat monterey jack cheese
cooking spray
diced avocado (to garnish)
sour cream (to garnish)

Steps:

In a large skillet heat olive oil over medium-high heat. Add onion, red bell pepper and banana peppers. Season with the crushed red pepper flakes and salt and pepper. Saute until veggies have softened, 6-8 minutes.
Add the garlic and saute for another minute or two. Sprinkle the flour over the veggies and stir to combine. Cook while stirring for several minutes so that the flour loses its raw taste.
Whisk in the chicken broth and stir until bubbly and smooth. Add the baby spinach and continue cooking for another minute or two or until spinach has wilted. Stir in the cooked chicken and cannellini beans and remove from heat.
Spray a large skillet or griddle with cooking spray. Heat over medium to medium-high heat. Place one tortilla on griddle and spread 1/4 cup cheese over tortilla.
Spread chicken, bean and spinach mixture over one half of the tortilla.
Check underside of tortilla and when browned a bit, flip the half with just cheese over the half with the chicken.
Remove from heat and cut into slices. Top with diced avocado and sour cream, if desired.

Tips:

To save time, you can use pre-cooked chicken or canned beans.
If you don't have fresh spinach, you can use frozen spinach. Just thaw it and squeeze out any excess water before using.
You can also add other vegetables to these quesadillas, such as bell peppers, onions, or mushrooms.
Be sure to use a good quality cheese that melts well. Some good options include cheddar, mozzarella, or Monterey Jack.
If you want to make these quesadillas even more flavorful, you can add a dollop of sour cream, salsa, or guacamole.

Conclusion:

These chicken, spinach, and cannellini bean quesadillas are a delicious and easy meal that can be enjoyed by people of all ages. They're perfect for a quick lunch or dinner, and they're also a great way to use up leftover chicken and vegetables. So next time you're looking for a tasty and satisfying meal, give these quesadillas a try.