Jenny Craig Recipe Creation: Chicken Burrito Quesadilla

Special thanks to Jenny Craig for their sponsorship of this post.

Way back in the day when I would go to a Mexican restaurant.  I had two go-to orders: 1) spinach enchiladas 2) quesadillas.  The quesadilla always felt like such a treat.  Decadent and with that greasy cheese pull everyone loves, it was an easy favorite.  I’d wash that down with margaritas and a basket of chips and salsa.  And then, I’d go home and feel terrible. 

When I consider why I’ve been writing here at No Thanks to Cake for almost TEN YEARS now, it’s the ability to get creative with foods and to recreate recipes in a healthier way, in a way that makes me feel GREAT at the end of the night.

Here’s an example of just that.

I seriously don’t know why it’s taken me so long to come up with this idea.  Now that I’ve found it, it’s on repeat in my kitchen.  I’d love to hear what you think, as you try this one, y’all.

Jenny Craig Recipe Creation: Chicken Burrito Quesadilla | No Thanks to Cake

This simple recipe transforms the Jenny Craig Chicken Burrito into the tastiest quesadilla. My recipe is simple, but feel free to get creative with the vegetables you add to the dish based upon what you have on hand!

Print Recipe Pin Recipe

Ingredients

  

• 1 Jenny Craig Chicken Burrito
• 1/4 cup red onion, sliced
• 2 cups spinach leaves, raw
• 3 grape tomatoes, sliced
• 1 tsp. garlic, minced
• cooking spray
• salt and pepper

Fresh Pico de Gallo

• 5 grape tomatoes, quartered
• 1/2 Tbsp. onion, minced
• 2 tsp. fresh cilantro, minced
• 1 splash lime juice
• 1/4 tsp. garlic, minced
• salt and pepper

Instructions

 

To Make the Pico De Gallo

• Combine all ingredients in a small bowl. Add salt and pepper to taste. Set aside while you make your quesadilla.

To Make the Quesadilla

• Prepare a skillet with cooking spray. Add spinach, onion, and garlic to the pan and cook at medium heat until the spinach is wilted and the onions are tender (about 3 minutes, stirring often.) Move the vegetables to a small bowl.
• Remove the burrito from the packaging, and wrap it in a paper towel. Place it on a microwave-safe plate, and cook it for 60 seconds.
• Unfold the burrito and using a spatula, scrape the chicken mixture off the tortilla and into the bowl with the sauteed vegetables.
• Combine the vegetables and chicken. Add it back into the tortilla, and fold it in half.
• Spray your skillet with cooking spray again and add your quesadilla to the pan. Keep an eye on it, and flip it after about 2 minutes on medium heat. Cook the second side for 2 minutes as well. If the quesadilla doesn't come out caramelized after two minutes, cook it incrementally for another 60 seconds on each side until you have a beautifully golden brown quesadilla.
• Move it to a plate and allow it to rest 2 minutes before cutting it. Slice it into four pieces, and serve with pico

Notes

This recipe was created in partnership with Jenny Craig.

Click here to see a full listing of my Jenny Craig Recipe Creations!

Disclaimer:  This post is sponsored by Jenny Craig; however, all of the opinions and comments about the program are exclusively my own and do not necessarily represent that of the brand.