Found another winner on Pinterest! While this is a little labor intensive, you can make the filling ahead of time and then grill up a quesadilla when you're ready. This is super filling and extremely tasty. I can get several quesadillas out of this, so I'm very happy that the filling keeps in the fridge.
Many thanks to the Other Side of Fifty for sharing this gem!!
1 1/2 -2 cups seasoned, cooked and diced chicken breast meat
1 Tbsp. olive oil
1 C. diced onion
1 C. diced red bell pepper
a 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/chickpeas, drained and rinsed
Shredded cheddar cheese
In a large skillet heat olive oil over medium-high heat. Add onion and red bell pepper. 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 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. (Sometimes I put a little taco sauce on, too)