Best 2 Chicken Spinach Cannellini Bean Quesadillas Recipes

Chicken spinach cannellini bean quesadillas offer a delightful combination of flavors and textures that make them an exciting culinary adventure. These quesadillas bring together the savory taste of chicken, the earthy flavors of spinach, the nutty texture of cannellini beans, and the spicy kick of your favorite hot sauce, all wrapped in a crispy tortilla blanket. Whether you're seeking a quick and easy lunch option, a fun family dinner, or a tasty party snack, chicken spinach cannellini bean quesadillas are sure to satisfy your cravings. So, let's dive into the world of flavors and embark on a culinary journey to create the ultimate chicken spinach cannellini bean quesadilla.

Here are our top 2 tried and tested recipes!

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:

Use fresh ingredients whenever possible. This will give your quesadillas the best flavor.
Don't overcook the chicken. Cook it just until it is cooked through, or it will become dry and tough.
Use a good quality cheese. A sharp cheddar or Monterey Jack cheese will give your quesadillas a delicious flavor.
Don't overcrowd the pan. Cook the quesadillas in batches if necessary, so that they have room to cook evenly.
Serve the quesadillas with your favorite toppings. Some popular options include sour cream, guacamole, salsa, and Pico de gallo.

Conclusion:

Chicken, spinach, and cannellini bean quesadillas are a delicious and easy-to-make meal. They are perfect for a quick lunch or dinner, and they can be customized to your liking. With a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy.