Spinach and Chicken Quesadillas

CCP: Preheat ovens: Conventional to 375°F, Convection 350°F

Place chicken in a tote or large bowl. Add ½ c oil and toss. Add 4 Tbsps Mexican Spice Mix and toss to distribute spices well. Place chicken on lined sheet pans in a single layer.

CCP: Bake for approx. 15 minutes, until chicken barely begins to brown and internal temperature is 145 F or more for 15 seconds. Be careful- do not dry out the chicken. Cover pans with foil if the chicken is in danger of drying out!

Remove from oven and hold in a steam cabinet or table. Leave ovens on.

While chicken is cooking, using a steam jacket kettle or large pan, saute the onions and garlic in the oil until soft and translucent; add salt.

Add the spinach to the onion and garlic mixture, sauteing until just until warm. The spinach should be just beginning to steam and should be releasing some liquid.

Place the mixture into a perforated hotel pan to cool and drain.

Once the spinach has cooled enough to touch, squeeze out as much liquid as possible.

Combine the spinach with the warm chicken, and add the two cheeses; mix until the ingredients are evenly dispersed. Taste for seasoning; adjust if necessary.

Lay tortillas on a clean work surface. Place a 3-ounce scoop of the mixture onto half of each tortilla and spread to distribute. Fold the tortillas in half and place on sheet pans covered with sprayed parchment paper.

Copiously spray the top of the quesadillas with pan spray.

CCP: Bake for 8 minutes, until golden brown.

Allow to sit for 5 minutes before cutting into three wedges.

Serve with a #16 (1/4 cup) scoop of salsa.