Recipe: Chicken Mushroom Quesadillas
Recipe: Chicken Mushroom Quesadillas
I love cooking. I also understand that all of my attempts will not turn out as planned. Maybe the recipe isn’t really all that great. Maybe my skills aren’t up to a particular preparation method. This recipe is an exception. It is based on a recipe by Ellie Kreiger and is easy to make and super delicious. We made this last night and everyone gave rave reviews. We hope you enjoy.
Ingredients
- Canola or Olive Oil
- 1 large onion
- 4 cloves garlic
- 8oz container of baby bella or white button mushrooms
- approximately 2 cups of chopped chicken
- 2 cups spinach
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- salt and pepper to taste
- 4 wheat tortillas
- mexican cheese
Instructions
- Add a small amount of oil to the pan and saute onions and mushrooms over medium heat until the moisture is evaporated and the mushrooms are brown. Add remaining ingredients and cook until the spinach is wilted.
- Take one tortilla and cover with a small amount of cheese. Put 1/2 of the chicken and vegetable mixture followed by another thin layer of cheese. Put the second tortilla on top and place the quesadilla in a pan over medium heat. Cook until the tortilla is light brown, approximately 2 minutes. Carefully turn and cook remaining side for an additional 2 minutes.
- Serve with sour cream and salsa.
Cooking time (duration): 30
Number of servings (yield): 4
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