Easy Chicken-Mushroom Quesadillas
Awesome recipe, very easy, love those 15min meals using leftover chicken breast
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 tablespoon | canola oil |
| 1 | large onion, chopped (about 2 cups) |
| 8 ounces | white button mushrooms, (about 3 cups) |
| 3 cloves | garlic, minced |
| 2 cups | cooked chopped skinless, boneless chicken breasts (1 breast half) |
| 1 teaspoon | ground cumin |
| 1 teaspoon | chili powder |
| 1 teaspoon | dried oregano |
| 2 cups | baby spinach leaves, sliced into ribbons |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | fresh ground black pepper |
| 4 | (10-inch) whole-grain flour tortillas |
| 1 cup | shredded mexican cheese mix or cheddar |
| 1/2 cup | salsa |
| 1/4 cup | reduced-fat sour cream |
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 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.
Source: foodnetwork.com
