Chicken Mushroom & Spinach Quesadillas Recipe

Name: Chicken Mushroom & Spinach Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large white onion, chopped; 8 ounces white button mushrooms, sliced (about 3 cups); 3 garlic cloves, minced; 2 cups chicken breasts, boneless skinless, cooked & chopped; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon dried oregano; 2 cups baby spinach leaves, sliced into strips; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 4 (10 inch) whole wheat tortillas; 1/2 cup ranch dressing; 1/2 teaspoon hot sauce; 1 cup cheddar cheese (shredded) or 1 cup Mexican blend cheese; 1/2 cup salsa; 1/2 cup reduced-fat sour cream

Servings: persons

1 tablespoon olive oil
1 large white onion, chopped
8 ounces white button mushrooms, sliced (about 3 cups)
3 garlic cloves, minced
2 cups chicken breasts, boneless skinless, cooked & chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into strips
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10 inch) whole wheat tortillas
1/2 cup ranch dressing
1/2 teaspoon hot sauce
1 cup cheddar cheese (shredded) or 1 cup Mexican blend cheese
1/2 cup salsa
1/2 cup reduced-fat sour cream

1
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.
2
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.
3
Mix ranch dressing with hot sauce.
4
Lay 1 tortilla on a flat work surface, spread 2 tablespoons of hot ranch sauce on each tortilla, and sprinkle with 1/4 cup shredded cheese.
5
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.
6
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.
7
Slice each quesadilla into quarters. Serve with sour cream and salsa for dipping.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large white onion, chopped, 8 ounces white button mushrooms, sliced (about 3 cups), 3 garlic cloves, minced, and more.

Yes, Chicken Mushroom & Spinach Quesadillas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Mushroom & Spinach Quesadillas

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