Chicken-Mushroom Quesadillas
Total: 28 min
Prep: 12 min
Cook: 16 min
Yield: 4 servings
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
Heat the oil in a large skillet over medium heat. Add the onions and mushrooms and cook for 5 to 7 minutes, until the mushrooms release their moisture and start to brown. Stir in the garlic and cook for another minute. Add the chicken, cumin, chili powder, and oregano, stirring until the spices are well mixed. Add the spinach, salt, and pepper, and cook until the spinach is wilted, about 2 minutes.
Place one tortilla on a flat surface and sprinkle with 1/4 cup of shredded cheese. Spoon half of the chicken and vegetable mixture over the cheese, then sprinkle another 1/4 cup of cheese on top. Place a second tortilla on top to form a quesadilla. Spray a large nonstick skillet with cooking spray and heat over medium heat. Carefully transfer the quesadilla to the skillet and cook for about 3 minutes. Using a large spatula, gently flip the quesadilla and cook for an additional 3 minutes until lightly browned and the cheese is melted. Repeat the process with the second quesadilla.
Cut each quesadilla into quarters and serve with 1 tablespoon of sour cream and 2 tablespoons of salsa per plate.
Prep: 12 min
Cook: 16 min
Yield: 4 servings
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
Heat the oil in a large skillet over medium heat. Add the onions and mushrooms and cook for 5 to 7 minutes, until the mushrooms release their moisture and start to brown. Stir in the garlic and cook for another minute. Add the chicken, cumin, chili powder, and oregano, stirring until the spices are well mixed. Add the spinach, salt, and pepper, and cook until the spinach is wilted, about 2 minutes.
Place one tortilla on a flat surface and sprinkle with 1/4 cup of shredded cheese. Spoon half of the chicken and vegetable mixture over the cheese, then sprinkle another 1/4 cup of cheese on top. Place a second tortilla on top to form a quesadilla. Spray a large nonstick skillet with cooking spray and heat over medium heat. Carefully transfer the quesadilla to the skillet and cook for about 3 minutes. Using a large spatula, gently flip the quesadilla and cook for an additional 3 minutes until lightly browned and the cheese is melted. Repeat the process with the second quesadilla.
Cut each quesadilla into quarters and serve with 1 tablespoon of sour cream and 2 tablespoons of salsa per plate.