Easy Chicken-Mushroom Quesadillas - Plan to Eat

Name: Easy Chicken-Mushroom Quesadillas - Plan to Eat
Prep time: 12 min
Cook time: 16 min
Total time: 28 min
Ingredients: Ingredients Original Ingredients = Serves 4 Scaled Ingredients = Serves 4 Display units in Metric Serves Change Yields 4 servings originally 4 servings 1tablespooncanola oil 1largeonion chopped (about 2 cups)8ounceswhite button mushrooms (about 3 cups)3clovesgarlic minced2cupscooked chopped skinless, boneless chicken breast (1 breast half)1teaspoonground cumin 1teaspoonchili powder 1teaspoondried oregano 2cupsbaby spinach leaves sliced into ribbons1⁄2teaspoonsalt 1⁄4teaspoonfresh ground black pepper 4(10-inch) whole-grain flour tortillas 1cupshredded Mexican cheese mix or Cheddar1⁄2cupsalsa 1⁄4cupreduced-fat sour cream Save; 1tablespooncanola oil 1largeonion chopped (about 2 cups)8ounceswhite button mushrooms (about 3 cups)3clovesgarlic minced2cupscooked chopped skinless, boneless chicken breast (1 breast half)1teaspoonground cumin 1teaspoonchili powder 1teaspoondried oregano 2cupsbaby spinach leaves sliced into ribbons1⁄2teaspoonsalt 1⁄4teaspoonfresh ground black pepper 4(10-inch) whole-grain flour tortillas 1cupshredded Mexican cheese mix or Cheddar1⁄2cupsalsa 1⁄4cupreduced-fat sour cream

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Prep Time: 12

Cook Time: 16

Total: 28

Easy Chicken-Mushroom Quesadillas - Plan to Eat

Ingredients

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Ingredients Original Ingredients = Serves 4 Scaled Ingredients = Serves 4 Display units in Metric Serves Change Yields 4 servings originally 4 servings 1tablespooncanola oil 1largeonion chopped (about 2 cups)8ounceswhite button mushrooms (about 3 cups)3clovesgarlic minced2cupscooked chopped skinless, boneless chicken breast (1 breast half)1teaspoonground cumin 1teaspoonchili powder 1teaspoondried oregano 2cupsbaby spinach leaves sliced into ribbons1⁄2teaspoonsalt 1⁄4teaspoonfresh ground black pepper 4(10-inch) whole-grain flour tortillas 1cupshredded Mexican cheese mix or Cheddar1⁄2cupsalsa 1⁄4cupreduced-fat sour cream Save1tablespooncanola oil 1largeonion chopped (about 2 cups)8ounceswhite button mushrooms (about 3 cups)3clovesgarlic minced2cupscooked chopped skinless, boneless chicken breast (1 breast half)1teaspoonground cumin 1teaspoonchili powder 1teaspoondried oregano 2cupsbaby spinach leaves sliced into ribbons1⁄2teaspoonsalt 1⁄4teaspoonfresh ground black pepper 4(10-inch) whole-grain flour tortillas 1cupshredded Mexican cheese mix or Cheddar1⁄2cupsalsa 1⁄4cupreduced-fat sour cream

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Instructions

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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.