(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Heat oven to 425 F.
In a large pan, add 1 tablespoon Country Crock Original spread and sauté the white part of green onions, until softened.
Add minced garlic, chili powder, cumin powder, salt, and black pepper. Sauté for about a minute.
Now add to that baby spinach, corn, and black beans and saute for 2-3 minutes, stirring frequently. Once done, sprinkle fresh cilantro on top and keep aside. (You can add more veggies like bell peppers and jalapeno in the veggie mixture as preferred).
Grease a 9 x 13-inch baking sheet evenly with Country Crock Original Spread and start to assemble 10” tortillas on the baking sheet, overlapping each other to cover the entire sheet. Let about half of each tortilla overhang to the rim (to fold later on). Make sure the tortillas cover the bottom surface of the baking sheet.
Spread veggie mixture evenly, then chicken, and then top with shredded cheese.
Place one final tortilla in the center, on top of the filling, and fold the overhanging tortillas to fully cover the filling.
Brush the top of the tortillas evenly with Country Crock Original Spread.
Place another baking sheet on top of the quesadillas to put weight and transfer the stacked baking sheets to the oven. Bake for 20 minutes.
Remove the top baking sheet and bake quesadillas for 5 more minutes or until the tortillas are lightly golden.
Slice the quesadillas and serve warm. Enjoy with Greek yogurt, salsa, and guacamole!
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