Cheesy & Creamy Garlic Chicken Quesadillas

Season the chicken breast generously with all‑purpose seasoning and drizzle with olive oil; toss to coat evenly.

Heat a pan over medium‑high heat, add the seasoned chicken, cover with a lid, and cook until fully cooked through, about 6‑8 minutes. Remove the chicken and set aside.

Deglaze the same pan with chicken broth, add the diced garlic, and sauté briefly for 30 seconds until fragrant.

Stir in the fat‑free evaporated milk, smoked paprika, chicken stock powder, oregano, and freshly grated parmesan cheese; whisk until the sauce becomes smooth and creamy, about 2‑3 minutes.

Add the chopped spinach to the sauce, simmer for 1‑2 minutes until wilted, then shred the cooked chicken and return it to the pan, mixing to combine with the creamy garlic sauce.

Warm each low‑carb tortilla in a clean pan for 15 seconds per side, then sprinkle a layer of grated light cheddar cheese on one half.

Spoon a generous amount of the chicken‑spinach filling onto the cheese, top with another layer of cheddar cheese, and fold the tortilla over.

Toast the folded quesadilla in the pan over medium heat, pressing gently, until both sides are golden brown and the cheese is melted, about 2‑3 minutes per side.

Repeat the process with the remaining tortillas, then serve immediately or wrap the finished quesadillas for storage.