Easy Chicken-Mushroom Quesadillas

Submitted by Chef #998944

"I saw this on the Food Network-Healthy Appetite. Absolutely DELICIOUS, healthy, and easy. I used a couple pieces of chicken I had already cooked up. This recipe is great for lunch or dinner!"

 

• Ready In: 20mins
• Ingredients: 13
• Serves: 4

ingredients

• 14.79 ml canola oil
• 1 large onion, chopped (about 2 cups)
• 226.79 g white button mushrooms (about 3 cups)
• 3 garlic cloves, minced
• 473.18 ml cooked chopped chicken breasts (1 breast half)
• 4.92 ml chili powder
• 473.18 ml baby spinach leaves
• 2.46 ml salt
• 1.23 ml fresh ground black pepper
• 4 (40 inch) whole wheat tortillas
• 236.59 ml shredded cheddar cheese
• 118.29 ml salsa
• 59.14 ml 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 they begin to brown, 5 to 7 minutes.
2. Add the garlic and cook for 1 minute more.
3. Add chicken, and chili powder, and stir until incorporated.
4. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
5. 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.
6. 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.
7. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.