Easy Chicken-Mushroom Quesadillas

We received some beautiful spinach from the farm and I wanted to make something other than salad with it. Salad seems natural, but I wanted something different. I had cooked up a bag of chicken earlier in the week so other than sauteing the veggies and making the quesadillas themselves I didn’t have to heat up the kitchen to make dinner. These quesadillas are very very yummy. These make a great meal alone but would be even better with something small on the side. I served these with ramekins of yellow pepper soup. Salad would also be a great side dish.

I know this recipe is supposed to be healthy (thank you Ellie Krieger for all your fantastic recipes) and that is the reason for using such a small amount of cheese. I completely get that. Please, when you make this yourself, use more cheese! There is just not simply enough cheese to really hold this together well.

1 tablespoon canola oil

1 large onion, chopped (about 2 cups)

8 ounces white button mushrooms, (about 3 cups)

3 cloves garlic, minced

2 cups cooked chopped skinless, boneless chicken breast (1 breast half)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

2 cups baby spinach leaves, sliced into ribbons

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

4 (10-inch) whole-grain flour tortillas

1 cup shredded Mexican cheese mix or Cheddar

1/2 cup salsa

1/4 cup reduced-fat sour cream

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the 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 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. 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. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.
http://www.foodnetwork.com/recipes/ellie-krieger/easy-chicken-mushroom-quesadillas-recipe/index.html