Chicken Mushroom Spinach Quesadilla
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 TBS Canola Oil1/2 Onions, chopped 8 oz mushrooms, fresh3 gloves Garlic chopped8 oz boneless skinless Chicken Breast1 tsp cumin1 tsp oregano1 tsp chili powderabout 5 oz frozen spinach, thawed1/2 tsp salt1/2 tsp pepper4 whole grain tortillas1 cup reduced fat sharp cheddar cheese1/2 c salsa1/2 c sour cream
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 10 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 chicken is cooked
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.
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.
Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.
Number of Servings: 2
Recipe submitted by SparkPeople user JADELA01.
Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 10 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 chicken is cooked
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.
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.
Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.
Number of Servings: 2
Recipe submitted by SparkPeople user JADELA01.
Nutritional Info Amount Per Serving
- Calories: 724.4
- Total Fat: 39.5 g
- Cholesterol: 131.0 mg
- Sodium: 2,742.7 mg
- Total Carbs: 59.5 g
- Dietary Fiber: 31.0 g
- Protein: 62.9 g
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