Spinach Chicken Quesadillas with Caramelized Onion

2 boneless, skinless chicken breasts [boiled for 40 minutes, cooled and shredded]
1 medium onion, sliced thin
2 TB lemon juice
1 clove garlic, crushed [ 1/2 tsp garlic powder]
2 TB olive oil, plus more for brushing
1.5 cups frozen spinach, thawed
6-8 8 inch flour tortillas
2 cups freshly shredded Parmesan cheese


  1. Place the chicken in medium sauce pan.  Cook on high heat until cooked through [from frozen to done in 30-40 minutes].
  2. Cool chicken in cold water and shred with hands, and set aside.  
  3. In large skillet, heat 2 TB butter, salt and pepper to taste and one thinly sliced onion on Medium heat.  Saut√© until tender,  and let slowly caramelize for about 15 minutes.  
  4. To onions add: shredded chicken, spinach, lemon juice,garlic salt and pepper to taste. Mix together and heat through for about 10 minutes on medium heat. 
  5. Dump into large bowl or onto plate.
  6. Wipe skillet clean then add about 2 TB extra virgin olive oil on Medium-High.
  7. Divide the chicken mixture among the tortillas, spooning it onto half of each tortilla and leaving a border uncovered near the edge.  
  8. Sprinkle evenly with the cheese.  Fold the tortillas in half over the chicken mixture to enclose loosely.  
  9. Place on skillet and cook about 5 minutes [ I like to cover mine with a large lid to help the cheese melt] .  
  10. Flip over and repeat to achieve toasty goodness on both sides.  
  11. Repeat with remaining quesadillas.  Serve as desired with sour cream.

With leftovers I found it was great to top with a little shredded Parmesan and set under the broiler for a couple of minutes. Yum!

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