Chicken Mushroom & Spinach Quesadillas |
|
 |
Prep Time: 12 Minutes Cook Time: 16 Minutes |
Ready In: 28 Minutes Servings: 2 |
|
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. 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:
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. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
3. Mix ranch dressing with hot sauce.
4. 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.
5. 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. Serve with sour cream and salsa for dipping.
|
|