Chicken Mushroom Quesadillas
An easy Mexican-style chicken, mushrooms and spinach between crispy tortillas.
Ingredients
| 1 | tablespoon |
canola oil
|
|
| 2 | cups |
onions
chopped, about 1 large |
|
| 3 | cups |
mushrooms, button
button, about 8 ounces |
|
| 3 | cloves |
garlic
minced |
|
| 2 | cups |
chicken breast halves, boneless, skinless
cooked and chopped |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
chili powder
|
|
| 1 | teaspoon |
oregano
dried |
|
| 2 | cups |
baby spinach
leaves, sliced into ribbons |
* |
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
fresh ground |
* |
| 4 | each |
flour tortillas (10-inch)
whole grains |
* |
| 1 | cup |
mexican cheese
or cheddar cheese |
* |
| ½ | cup |
salsa
|
|
| ¼ | cup |
sour cream, non-fat
|
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.
Nutrition Facts
Serving Size 310g (10.9 oz)
