2 cups cooked chopped skinless boneless chicken breast (1 breast half)
1 t. ground cumin
1 t. chili powder
1 t. dried oregano
2 cups fresh baby spinach leaves, sliced into ribbons
1/2 t. salt
1/4 t. fresh ground black pepper
4 (10-inch) whole-grain flour tortillas
1 cup shredded cheddar cheese
1/2 cup salsa
1/4 cup sour cream
Instructions
Heat the oil in a large skillet over medium heat. Add the onions and mushrooms and cook until the mushroom-water is evaporated and they begin to brown, about 5-7 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 of cooked mixture over the cheese, then top with an additional 1/4 cup of cheese. Top with another flour tortilla (you can also use one tortilla and fold it in half, with the contents inside). Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 (or 2) quesedilla(s) in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla(s) and cook an additional 3 minutes until lightly browned and cheese is melted. Remove quesadillas from heat and serve with salsa and sour cream.
Enjoy!
Serving
Suggestions
Refried beans, sour cream, and/or salsa
Originally Submitted
4/20/2009
0 Out of 5 from
0 reviews
You can add this Chicken-Mushroom Quesedillas recipe to your own private DesktopCookbook.
