Chicken Mushroom Quesadillas

Ingredients:

  • 1 tablespoon of canola oil
  • 1/2 onion chopped
  • 8 ounces of baby portabells mushrooms
  • 3 cloves of garlic, minced
  • 2 small chicken breast cooked then chopped or shredded
  • 1 teaspoon of ground cumin
  • 1 teaspoon of chili powder
  • 1 teaspoon of dried oregano
  • 6 ounce bag of baby spinash sliced into ribbons
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • flour tortillas
  • Shredded mexican or cheddar cheese
  • Salsa and Sour Cream to top quesadilla with

 

Directions

  1. Heat the oil in a large skillet over mdium heat.
  2. Add onions and mushrooms and cook until mushroom water is evaporated and they begin to turn brown (5 to 7 minutes - roughly).
  3. Add garlic and cook for 1 more minute.
  4. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated.
  5. Add spinach, salt and pepper and cook until the spinash is wilted - about 2 minutes.
  6. Now you can build your quesadilla to your liking.

 

Print | Sitemap
© John Hatcher