This yummy dish is a great one to enjoy this spring. Light, fresh, and extremely tasty, this will be a dish that you will add to your favorites! I got this recipe from the cookbook So Easy by Ellie Krieger. Enjoy!
Spinach Chicken Quesadillas
1 tbsp canola oil
1 large onion chopped
8 oz of button mushrooms or baby bellas
3 cloves of garlic, minced
2 cups of cooked chicken breast, diced
1 tsp cumin
1 tsp chili powder
1 tsp dried oregano
2 cups baby spinach, chopped
4 10 in tortilla shells (La Tortilla Factory makes the best!)
1 cup shredded sharp cheese (Cabot makes a great 75% less fat sharp cheese block)
1/4 cup sour cream (if wanted)
Heat oil in large skillet over medium heat. Add onions and mushrooms.
Cook until slightly brown and mushroom water has evaporated. Add garlic and cook for about 1 minute.
Add chicken and spices, stir until incorporated.
Stir in spinach, salt and pepper to taste, and cook until spinach is wilted (about 2 minutes.)
Lay tortillas on flat surface, add chicken/spinach mixture on one half. Sprinkle 2 tbsp of shredded cheese on top. Fold over to make half-moon shapes. Put on a Quesadilla maker (Target makes a great one for less than $20!) or spray a pan with olive oil and heat over medium heat. Place tortilla in pan, turn after 3 minutes. Cook in pan until slightly brown or around 6 minutes. Slice tortilla into smaller parts, add salsa or pico de gallo. Enjoy!!