CEiMB - Easy Chicken-Mushroom Quesadillas

Even though I'm not officially a CEiMB member anymore, I still check the website on a regular basis and try to cook along when something sounds too good to pass up. This was one of those times.

I love, love, love quesadillas and this is one that I will absolutely make again and again.

Saute onion, garlic, mushrooms and spinach in some canola oil. Toss in some cooked chicken (I used some leftover store-bought rotisserie chicken.) Cook until the spinach has wilted down.

Slap the filling between a couple of tortillas (I used whole wheat) along with some cheese. Saute in a non-stick pan sprayed with some Pam. I like to weight mine down so it all comes together nicely and is easier to flip.

Serve some some salsa, chopped cilantro and sour cream and you've got yourself a delicious and easy meal! Nice, huh?

Here's Ellie's recipe:

Easy Chicken-Mushroom Quesadillas

Eating Healthy in 2009. Copyright 2007 Ellie Krieger, All rights reserved.

Show: Healthy Appetite with Ellie Krieger Episode: Time Troubles

Ingredients

1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10-inch) whole-grain flour tortillas
1 cup shredded Mexican cheese mix or Cheddar
1/2 cup salsa
1/4 cup reduced-fat sour cream

Directions

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. 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.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. 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. 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. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.