Easy Chicken-Mushroom Quesadillas
tortillas, chicken breast, onion, cheese, mushrooms, salsa, spinach, canola oil, garlic, chili, oregano
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 breast (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 for Easy Chicken-Mushroom Quesadillas Recipe
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.
Read the full directions on Food Network
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