I am amazed at the requests for the recipe, and so I decided to post it here. I am not blogging often as I am working so many long hours, so I haven't had a chance to do it before now.
Easy Chicken-Mushroom Quesadillas
1 tbsp canola oil
1 large onion, chopped
8 oz. fresh, white mushrooms, coarsely chopped
3 cloves garlic, minced
2 cups cooked chicken breast, boneless, skinless, chopped
1 tsp. cumin
1 tsp. chili powder
1 tsp. oregano, dried
1/2 tsp. salt
2 cups baby spinach leaves, sliced in ribbons
4 whole wheat tortillas, 10 inch
1 cup mexican cheese, reduced fat, 4 cheese blend, shredded
1/2 cup salsa
1/4 cup reduced fat sour cream (I used fat free)
Heat oil in a large skillet over medium heat. Add mushrooms and onions and cook until the mushroom water is evaporated and they begin to brown, about 5 to 7 minutes. Add 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 one tortilla flat on your work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of the cheese, then add an additional 1/4 cup of cheese. Top with another flour tortilla. Heat a large nonstick skillet or griddle with cooking spray at medium heat. Carefully place the quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip the quesadilla over and cook an additional 3 minutes.
Slice each quesadilla in quarters and serve 2 quarters on a plate with salsa and sour cream.
Ladies, this is so good and so healthy. I got this recipe from Ellie Krieger's website and we have it at least once a week. You can dress it up with different salsas, add pico de gallo, beans, rice what ever you like. Let me know how you like it! Enjoy!