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