Ingredients
- 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 chicken breast
- 1 teaspoon each cumin, chili powder, & oregano
- 2 cups baby spinach leaves, sliced into ribbons
- 4 (10-inch) whole-grain flour tortillas
- 1 cup shredded Mexican cheese mix or Cheddar
- Salt, pepper, salsa, and sour cream to taste
Directions
Heat oil, add onions and mushrooms and cook until they begin to brown. Add the garlic, chicken, cumin, chili powder, and oregano and stir. Add spinach and cook 2 minutes. Sprinkle 1/4 cup cheese onto tortilla. Spoon in 1/2 chicken mixture, then top with an additional 1/4 cup cheese. Top with tortilla. Heat a large skillet with cooking spray over medium heat. Carefully place quesadilla in pan and cook 3 minutes. Flip and cook until lightly browned. Repeat with second quesadilla.