Chicken-Mushroom-Spinach Quesadillas

This chicken quesadilla recipe is adapted from an Ellie Krieger recipe found on the Food Network. I love Ellie Krieger's healthy approach to cooking. I'm hoping if I keep eating her food I'll start to resemble her.





Yes, she's a real looker.


I made this recipe a lot when my husband and I were first married, and he asked for it again today. Por suerte I had all the ingredients. I'm not a fan of cheese quesadillas, but the chicken, spinach, mushrooms, and onions make these nutrient dense and unordinary. Here's my version of Ellie Krieger's already great recipe:


Chicken-Mushroom-Spinach Quesadillas





-1 tablespoon corn oil, grapeseed oil, or peanut oil (Ellie recommends canola but I think it has a bad aftertaste. It's also made from the non-edible rapeseed. Just the name sounds sick.)
-1/2 large onion, chopped
- 8 ounces white button mushrooms, (about 3 cups)
- 1-2 T. minced garlic
- 2 cups cooked chopped skinless, bonless chicken breast (1 breast half)
- 2 tsp. ground cumin
- 1 tsp. chili powder
- 1 teaspoon dried oregano
- 2 cups baby spinach leaves, sliced into ribbons
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 4 whole wheat tortillas
- 1 cup shredded monterey jack cheese
- 1/2 cup salsa
- 1/4 cup reduced fat sour cream


Heat the oil in a large skillet at a medium heat.





Season the meat with cumin, chili powder, and dried oregano.





Saute onions and mushrooms for about 5 to 7 minutes. Add minced garlic and cook for 1 minute more.





Add chicken, spinach, salt and pepper.





Cook until spinach is wilted, about 2 minutes.





Place tortilla in skillet. Sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with additional cheese. Top with another tortilla. Saute on both sides until cheese is melted.





Enjoy!