Chicken Mushroom Quesadillas
An easy Mexican-style chicken, mushrooms and spinach between crispy tortillas.
chopped, about 1 large
button, about 8 ounces
chicken breast halves, boneless, skinless
cooked and chopped
leaves, sliced into ribbons
flour tortillas (10-inch)
or cheddar cheese
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 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.