Often on a week night when Mr. Wonderful is working late, I get the chance to make chick food.

Now, you’ve probably heard of “chick flicks”, but exactly what is chick food?

For me it usually involves multiple vegetables and sometimes no meat.  Here are a few of my favorite chick foods.

Starting from top left and working across to the right, Creamed Spinach w/Pearl Onions, Savory Tomato, Roasted Garlic and Mozzarella Tarts, Cauliflower Gratin, Bacon Mushroom Ragout (over Cheesy Polenta), Bacon and Cremini Risotto, Asian Noodle Salad, Pesto Rosso on Flatbread, Butternut Squash Bruschetta with Sage Pesto and Grilled Shrimp Salad with Honey Lemon Basil Vinaigrette

Tonight I had the remnants of a leftover store-bought roasted chicken.

So I set about making some quesadillas with some other stuff I had in the refrigerator.

To start, I cut open one bag of frozen chopped spinach.

You could use fresh and chop it up first, but this works perfectly and is the next best thing.  I prefer it to boxed spinach.  Boxed spinach is a frozen block and it takes a lot longer to cook off.

Dump it into a pot with 1/4 cup of water.

Put on the lid and let this thing steam for about 5 minutes.

I don’t like to boil my spinach to death…I like some life to it still.  Bright green and looking like this is perfect.  Remove it from the heat!

Next, put a little olive oil into a medium to medium-large skillet and turn the heat on medium.

Chop up one poblano pepper into small cubes and scoop them right into the pot.

Also chop up one-half of a medium red onion and add it right in.  Also add in 2 cups of sliced mushrooms.

These are all my favorite things…I am so excited at this point in the game!

Sauté all of this around until the mushrooms get somewhat browned and the peppers and onions are softening up.  This will take about 10  minutes over medium heat.

Now go ahead and spoon in your spinach.

And also spoon in your chicken.

Dump in 1/2 cup of salsa verde…You can get this in the Mexican section of your grocery store, but here is a homemade recipe if you feel daring.

Stir this around for about 2 minutes and let the salsa verde flavor the veggies and meat.

Then get two tortillas.

And you have a choice here, you opt for butter, olive oil or cooking spray to put on your tortillas.

For a heart healthier diet, just lightly brush with olive oil or spray with cooking spray on one side only of both tortillas.  Or lightly spread some butter on them.

Place one tortilla, butter (or oil or spray) side down on a hot flat griddle or fry pan.  Important! Don’t walk away…this happens pretty quickly!

Spread some of your veggie/chicken mixture on top all the way to the edges, leaving about 1/2 inch border.

Sprinkle on some cheese …whatever kind you like – tonight I had a huge block of Asiago sitting in the refrigerator.

I think pepper jack would fabulous too!

Sprinkle some right over top of your filling.

And then spoon about a tablespoon of the salsa verde over top of all.

By this time your tortilla should have nicely browned on the bottom side. Place the other buttered tortilla with the butter side up over top.

Place a large spatula under it and gently flip it over.  You may have to hold it together with your free hand.

The second side always seems to cook faster so check it after 30 seconds.  If it’s golden-brown, then remove it to your cutting board.  Cut it in half and then fourths with a pizza cutter or a large chefs knife.  I got so darn excited at this point, I forgot to take a picture!

Chick food excites me. Sorry.

Serve it up on a plate with a side of sour cream and some more salsa verde.

I love chick food, oh YES I do.

But ya know what?

Mr. Wonderful came home and spotted the extra one I cooked and said “That looks GOOD!” and gobbled it up.


Maybe it wasn’t really chick food after all…

Katie’s Printable Recipe – Chick Quesadillas

Do you have a favorite chick food? Leave me a comment below and tell me what it is! Guys, don’t feel left out! Tell me what we’d be surprised (or not surprised) at your favorite “guy food”!

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