In a medium pot, bring 6 cups of water to a boil. Trim chicken breasts of any skin and fat. Gently place chicken into boiling water and turn down the heat. Cover until the water returns to a steady simmer. Cook until internal temperature reaches 160 degrees, or until it has cooked about 10-15 minutes. Once cooked through, remove the chicken from the water, let drain and rest for about 5 minutes. Using your hands or two forks, shred the chicken.

In a medium bowl, combine cooled chicken, cheese, spinach, cream cheese, drained chiles, and green onions. Mix until combined.

Heat a cast-iron pan over medium-high heat. Place one tortilla down and spread about 1/3-1/2 cup of the mixture evenly across the tortilla, leaving about one inch from the edges. Cover with a second tortilla and cook until browned on each side and the middle is well melted. Transfer the quesadilla to a wood cutting board and continue to assemble and cook quesadillas until you’ve made your desired amount.

Cut into triangles and serve with your favorite salsa and chopped avocado. Enjoy!