• If you're looking for a tasty Mexican style recipe, try Melanie S's "Chicken Mushroom Quesadillas".

Ingredients

  • 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
0 (Rated by 0 moms)
PREP TIME 15 Min READY IN 40 Min
COOK TIME 25 Min SERVINGS 4
MAIN INGREDIENT Chicken
MEAL/COURSE Appetizer
SEASON/OCCASION Super Bowl
COOKING METHOD Stove-Top
CUISINE Mexican
DIETARY NOTES Finger Food, Quick & Easy

Preparation

  1. 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.
  2. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated.
  3. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
  4. 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.
  5. 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.
  6. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Rating

Post Powered by RESPECT not THUMPS