Chicken Mushroom & Spinach Quesadillas

Name: Chicken Mushroom & Spinach Quesadillas
Prep time: 12 min
Cook time: 16 min
Total time: 28 min
Yield: 2 serving(s)
Ingredients: 1 tablespoon olive oil; 1 large white onion, chopped; 8 ounces white button mushrooms, sliced (about 3 cups); 3 garlic cloves, minced; 2 cups chicken breasts, boneless skinless, cooked & chopped; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon dried oregano; 2 cups baby spinach leaves, sliced into strips; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 4 (10 inch) whole wheat tortillas; 1/2 cup ranch dressing; 1/2 teaspoon hot sauce; 1 cup cheddar cheese (shredded) or 1 cup Mexican blend cheese; 1/2 cup salsa; 1/2 cup reduced-fat sour cream

Submitted by Chef Shantal

"Very simple and tasty chicken, mushroom, and spinach quesadilla, with melted cheese and spicy ranch sauce. Served with sour cream and salsa for dipping. I serve these as a snack or with salad or soup for lunch or a quick dinner."

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Ready In:: 28mins
Ingredients:: 17
Serves:: 2

ingredients

1 tablespoon olive oil
1 large white onion, chopped
8 ounces white button mushrooms, sliced (about 3 cups)
3 garlic cloves, minced
2 cups chicken breasts, boneless skinless, cooked & chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into strips
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper
4 (10 inch) whole wheat tortillas
¹⁄₂ cup ranch dressing
¹⁄₂ teaspoon hot sauce
1 cup cheddar cheese (shredded) or 1 cup Mexican blend cheese
¹⁄₂ cup salsa
¹⁄₂ cup reduced-fat sour cream

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.
Mix ranch dressing with hot sauce.
Lay 1 tortilla on a flat work surface, spread 2 tablespoons of hot ranch sauce on each tortilla, 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. Serve with sour cream and salsa for dipping.

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Reviews

I found a recipe very similar to this in Ellie Krieger's So Easy cookbook. It is just like this, except that the ranch dressing is omitted. In any case, we enjoyed that variation very much. I cook the quesadillas on my flat plated panini maker using no oil, and they toast up fantastically. My husband especially enjoyed these. The filling is easily prepared ahead and goes together nicely when we are ready to eat. Will definitely make this again!

Julie F