Quesadillas Ayam Krim dan Bayam

Instructions

1. 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.
2. Combine the chili powder, cumin, garlic powder, and salt in a small bowl. Sprinkle the spice mixture over both sides of the chicken breast.
3. 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.
4. While the chicken is cooking, roughly chop the spinach into smaller pieces. Add the chopped chicken, spinach, cheese, and sour cream in a bowl and stir until evenly combined.
5. Divide the filling between four tortillas, then fold the tortillas closed. Place the quesadillas (one or two at a time) in a skillet* over medium heat. Cook on each side until the tortillas are brown and crispy, and the filling is melted (3-5 minutes each side). Slice each quesadilla in half and serve.