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| 1 | tablespoon | canola oil | |
| 2 | cups | onion | chopped, about 1 large |
| 3 | cups | mushrooms, button | button, about 8 ounces |
| 3 | cloves | garlic | minced |
| 2 | cups | chicken breast halves, boneless and skinless | cooked and chopped |
| 1 | teaspoon | cumin | ground |
| 1 | teaspoon | chili powder | |
| 1 | teaspoon | oregano | dried |
| 2 | cups | baby spinach | leaves, sliced into ribbons |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | fresh ground |
| 4 | each | flour tortillas (10-inch) | whole grains |
| 1 | cup | mexican cheese | or cheddar cheese |
| 1/2 | cup | salsa | |
| 1/4 | cup | sour cream, non-fat |
Heat the 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 shredded 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 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.
| % Daily Value* | |
| Total Fat 8.0g | 12% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 958mg | 40% |
| Total Carbohydrate 18.0g | 6% |
| Dietary Fiber 5.0g | 20% |
| Sugars 6.0g | |
| Protein 26.0g | 52% |
| Vitamin A | 6% | Vitamin C | 15% | |
| Calcium | 8% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Pepper is the dried berry of Piper nigrum. This vine which can grow up to ten feet tall is indigenous to India and Asia. Pepper is actually berries that are picked about nine months after flowering. ...
Cooked the eggplant at 350o for 40 mins -- worked like a charm. I'm not a great one for salt, but I did add a bit more than the 1/2 tsp called for. My 2 year old son is stuffing his face with it as I type, so it has his approval!! :)
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