Chicken Mushroom Spinach Quesadilla
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Chicken Mushroom Spinach Quesadilla calories by ingredient
Introduction
Easy yummy Quesadillas Easy yummy QuesadillasNumber of Servings: 2
Ingredients
-
1 TBS Canola Oil
1/2 Onions, chopped
8 oz mushrooms, fresh
3 gloves Garlic chopped
8 oz boneless skinless Chicken Breast
1 tsp cumin
1 tsp oregano
1 tsp chili powder
about 5 oz frozen spinach, thawed
1/2 tsp salt
1/2 tsp pepper
4 whole grain tortillas
1 cup reduced fat sharp cheddar cheese
1/2 c salsa
1/2 c sour cream
Directions
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.