Photo: Easy Chicken-Mushroom Quesadillas

TOTAL TIME: 28 min
Prep: 12 min
Inactive Prep: --
Cook: 16 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 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
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Directions

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.

Per Serving: Calories: 441; Total Fat: 16 grams; Saturated Fat: 7 grams; Protein: 23 grams; Total carbohydrates: 46 grams; Sugar: 8 grams Fiber: 8 grams; Cholesterol: 51 milligrams; Sodium: 1,157 milligrams

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5

Newest Ratings and Reviews

Read all 4 reviews

  • on March 17, 2013

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    Great taste. Substituted red and yellow peppers for spinach and bellas for button mushrooms. This is a keeper!

    people found this review Helpful.
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  • on September 08, 2012

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    I enjoyed the recipe enjoyed the meal, as fast and not too messy, easy to make, and filling.
    Will make it again, and pretty healthy choice.

    people found this review Helpful.
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  • on August 11, 2011

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    this was pretty amazing. I cooked this tonight and it was so good. The sour cream and salsa just made it that much better. This stuff looked so good before I even made the quesadilla. I made this and the mexican green rice (recipe also on this site. Both just so happened to have spinach in the recipe so I thought they would make a good pair and they did. The only change I made to this recipe was I used marjoram instead of oregano. I forgot where I read it but it was referred to as the "mexican version" of oregano.

    people found this review Helpful.
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