Chicken Mushroom Quesadillas

Directions

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 ¼ cup shredded cheese.

Spoon ½ chicken and vegetable mixture on top of cheese, then top with an additional ¼ 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.