You would be surprised how crispy good these are without frying!
- 2 -3 boneless chicken breasts (or other parts if you like)
- 3 cups chicken broth
- 1 cup water
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 jalapeno pepper, minced
- 2 cups frozen baby leaf spinach (not chopped)
- 1 package 9 inch tortillas
- 6 ounces Mexican, Queso Quesadilla, Cheddar, or cheese of your choice
- olive or coconut oil to brush on before cooking.
Pour chicken broth and water in a pan along with chicken and simmer until chicken is no longer pink inside. After done, remove chicken and let cool.
Pour out all but 1/2 cup liquid. To that 1/2 cup liquid, add the jalapeno and spinach and simmer over low heat about 10 minutes. After done, drain any remaining liquid.
Preheat oven to 400 degrees.
Shred the chicken and mix together with all seasonings.
You can cut the tortillas in half, or fill whole for larger ones. For half ones, spread a spoon full of chicken along the edge, then spinach, then cheese. Roll and brush oil on tortilla where it will overlap. Place overlapped side down on baking sheet. Repeat with remaining tortillas, placing next to each other to help hold together. Brush the tops with oil. Bake for 10 minutes then turn, brush oil on that side and bake 10 more minutes or until slightly browned.
You can adapt these anyway you would like to make spicier. We love them dipped in Guacamole, but sour cream, salsa, or pepper jelly works great too!