“I saw this on the Food Network-Healthy Appetite. Absolutely DELICIOUS, healthy, and easy. I used a couple pieces of chicken I had already cooked up. This recipe is great for lunch or dinner!”

Ingredients Nutrition


  1. Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until they begin to brown, 5 to 7 minutes.
  2. Add the garlic and cook for 1 minute more.
  3. Add chicken, and chili powder, and stir until incorporated.
  4. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
  5. 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.
  6. 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.
  7. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

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