CREAMY CHICKEN AND SPINACH QUESADILLAS

These Creamy Chicken and Spinach Quesadillas are seriously simple, but still deliciously dinner-worthy. Perfect for busy weeknights or picky eaters!

INGREDIENTS

1 boneless skinless chicken breast (about 3/4 lb.) ($2.97)
3/4 tsp chili powder ($0.05)
1/4 tsp cumin ($0.03)
1/8 tsp garlic powder ($0.02)
1/4 tsp salt ($0.02)
1 Tbsp cooking oil ($0.04)
2 cups fresh spinach ($0.87)
4 oz. Monterey jack cheese, shredded ($1.00)
1/2 cup sour cream ($0.35)
4 8-inch flour tortillas ($0.96)

INSTRUCTIONS

Place the chicken breast on a cutting board and cover with a piece of plastic wrap. Use a rolling pin or mallet to briefly pound the chicken breast to an even thickness (this should only take 15-20 seconds). This will help it cook quickly and evenly without drying out.
Combine the chili powder, cumin, garlic powder, and salt in a small bowl. Sprinkle the spice mixture over both sides of the chicken breast.
Heat the cooking oil in a skillet over medium heat. Once hot, add the chicken breast and cook on each side until cooked through (about 5 minutes each side, use a thermometer to make sure the internal temperature reaches 165ºF). Allow the chicken to cool for 5 minutes on a clean cutting board, then chop into tiny pieces.