Friday, January 8, 2010

Chicken, Mushroom and Spinach Quesadilla

Here is another fantastic recipe from Ellie Krieger. These chicken, mushroom and spinach quesadilas taste like something you might have in a restaurant....they are so good! I like them so much I've actually made these twice in one week!

This can be a great, quick weekday dinner if you do the prep work ahead of time. For me, I grilled up the chicken the night before (though you can use any kind of cooked chicken). I also prepped the veggies and measured out the spices. When it was time to cook the quesadillas, it only took about 15 minutes.

One more look...these were delish!


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.

*I used a little less b/c the kids aren't huge fans of spicy foods.

Source: Ellie Krieger, Food network