Chicken & Mushroom Quesadillas
These quesadillas have a ton of flavor and just one can make for a super hearty meal. Grill the chicken before you chop it.
Ingredients
Method
- Heat oil in a large skillet over medium heat.
- Add the onions and mushrooms to cook, stirring occasionally until the mushroom water has evaporated and they begin to brown, about 5-7 minutes.
- Add the garlic and cook, stirring for 30 seconds.
- Add the chicken, cumin, chili powder, and oregano and stir until all the spices are incorporated.
- Stir in the spinach, salt, and pepper and cook until the spinach is wilted, about 2 minutes.
- Lay the tortillas on a flat surface. Sprinkle half of each tortilla with 2 Tablespoons of shredded cheese.
- Spoon ¼ of the chicken mixture on top of the cheese on each tortilla, then top each with 2 more Tablespoons of cheese and fold the tortillas over into half moons, pressing down lightly to seal them closed, (or I add another tortilla on top of the chicken mixture and press down with a spatula).
- Heat a non-stick skillet with a pat of butter over medium heat.
- Place quesadilla in pan and cook, turning once, until lightly browned and the cheese is melted, about 2-3 minutes per side.
- Repeat with the remaining quesadillas. Serve with salsa and sour cream.
Notes
This recipe is adapted from the So, Easy Cookbook by Ellie Krieger. Her title says it all!