Easy Chicken-Mushroom Quesadillas Recipe
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Category: |
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Ingredients: |
Ingredients: 1 tbsp. canola oil
1 lg. onion, chopped (about 2 cups)
8 oz. white button mushrooms, (about 3 cups)
3 cloves garlic, minced
2 c. cooked chopped skinless, boneless chicken breast (1breast half)
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. dried oregano
2 c. baby spinach leaves, sliced into ribbons
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
4 (10 in.) whole-grain flour tortillas
1 c. shredded mexican cheese mix or cheddar
1/2 c. salsa
1/4 c. reduced-fat sour cream
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Directions: |
Directions:Heat oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quartered sections on a plate with 1 tablespoon sour cream and 2 tablespoons salsa. |
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