Chicken and Mushroom Quesadilla

I know what you are thinking...why in the world do I need a recipe for quesadillas? There have definitely been days where I have just thrown a tortilla in a grill pan and tossed some cheese on it and called it a meal. This is not that kind of quesadilla. One of my new favorite cooks, Ellie Krieger, had this one her show on The Cooking Channel. I knew when I saw it that it was going to be incredible. I highly recommend it!

Chicken and Cheese Quesdilla

• 2 small chicken breasts (cubed and cooked)
• 2 tablespoons olive oil
• 1 large onion, diced
• 8oz button mushrooms, roughly chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 2 cups baby spinach, sliced in strips
  
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 10 inch tortillas
• 1 cup shredded mexican blend cheese
• salsa and sour cream *optional*

I always start by preparing all my ingredients. Measure your spices, chop your onions and mushrooms.



Cut the chicken in small cubes and season with salt and pepper.

Heat 1 tablespoon olive oil in a skillet. Cook the chicken until cooked on both sides, about 5-7 minutes.

Remove chicken from the pan and set aside.

If you need more oil, add the additional 1 tablespoon of olive oil to the pan. Cook the onions and mushrooms until the moisture is cooked out and the mushrooms are starting to get a golden color, about 5 minutes.

Add the garlic and cook for 1 minute.

Add the chicken, cumin, chili powder and oregano to the pan.

Stir until it is well incorporated. Add the spinach, salt and pepper to the pan and cook for 1-2 minutes or until the spinach is wilted. Spoon filling into a small bowl.


Spray a grill pan lightly with cooking spray. Add one of the tortillas to the pan and add 1/2 cup of the cheese. Cover the cheese with half of the filling and top with the second tortilla. Cook until the bottom tortilla is golden and then carefully flip to the other side. Cook an additional 2-3 minutes on the second side.

Cut & serve!!

Adapted from: Ellie Krieger