Easy Chicken Mushroom Quesadillas

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 362.0
  • Total Fat: 15.2 g
  • Cholesterol: 70.6 mg
  • Sodium: 587.0 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 12.8 g
  • Protein: 31.1 g

View full nutritional breakdown of Easy Chicken Mushroom Quesadillas calories by ingredient
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Ellie Krueger Recipe Ellie Krueger Recipe
Number of Servings: 6


    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, boneless chicken breast (1 breast half)
    1 teaspoon ground cumin
    1 teaspoon chili powder
    1 teaspoon dried oregano
    2 cups baby spinach leaves, sliced into ribbons
    1/2 teaspoon salt
    1/4 teaspoon fresh ground black pepper
    6 (10-inch) whole-grain flour tortillas
    1.5 cup shredded Mexican cheese mix or Cheddar


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. 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.

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 remaining quesadillas. Slice each quesadilla into quarters. Place 2 quarters on a plate. May top with salsa and/or sour cream.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user WINTERFYRE.

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