| ¼ cup | vegetable oil |
| 1 cup | julienned white onions |
| 1 Tbsp | minced garlic |
| 6 cup | baby spinach |
| 2 Tbsp | Louisiana Gold Red Pepper Sauce with Tabasco Peppers |
| 3 cup | shredded rotisserie chicken |
| 1 tsp | ground cumin |
| ½ tsp | chili powder |
| 2 cup | 2 cups shredded Colby jack cheese |
| 8 | flour tortillas (6-inch) |
| 4 Tbsp | butter, softened |
Add the vegetable oil to a large pan over medium high heat. Add the onions to the pan and cook for 3 - 4 minutes or until softened. Add the garlic and spinach to the pan and cook for 1 minute more. Add the Pepper Sauce, chicken, cumin, and chili powder to the pan and stir to combine..
Heat another large pan over medium heat. Butter one side of a tortilla and place the buttered side down into the pan. Sprinkle tortilla with ¼ cup Colby jack cheese, then 1 cup of the chicken mixture, and top with another ¼ cup cheese. Butter another tortilla and place on top of the cheese, buttered side up.
Cook the quesadilla for two minutes. Then, using a spatula, carefully flip the quesadilla and cook for two more minutes or until golden brown.
Serve immediately.
Try with the Spicy Homemade Guacamole or the Smokey Chipotle Guacamole. Delicious served with the Slow Cooker Refried Beans.
Recipe tags: Louisiana Gold Pepper Sauce, moderate difficulty, lunch, stovetop
