Chicken & Mushroom Quesadillas

Chicken & Mushroom QuesadillasGrill the chicken before you chop it.


1 Tablespoon canola oil
1 large onion, chopped
8 ounces white button mushrooms, coarsely chopped
2 cloves garlic, minced
2 cups, cooked, boneless, skinless chicken breasts, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4-10″ wide whole wheat flour tortillas
1 cup shredded sharp cheddar cheese
1/2 cup salsa
1/4 cup sour cream

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 1/4 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.

Serves:  4-6

This recipe is adapted from the So, Easy Cookbook by Ellie Krieger.  Her title says it all!

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