Easy Chicken-Mushroom Quesadillas (Ellie Krieger) |
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Prep Time: 12 Minutes Cook Time: 16 Minutes |
Ready In: 28 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
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