1 large onion, chopped
8 ounces white button mushrooms, chopped
3 cloves garlic, minced
2 cups cooked chopped chicken breast (about 1 breast)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon oregano
2 cups baby spinach, sliced into ribbons
4 flour tortillas
1 cup shredded cheese (I shredded a block of aged white cheddar)
Salt and pepper
Salsa & Avocado for topping
Heat oil in a large skillet over medium heat. Add the onions and mushrooms. Cook until the mushrooms brown. Add the garlic and cook for another minute. Add chicken and spices and combine evenly. Add spinach and salt and pepper.
Continue cooking till spinach wilts.
Lay 1 tortilla on a flat work surface. Sprinkle with 1/4 cup cheese. Spoon 1/2 chicken mixture on top and then add more cheese. Top with another tortilla. Heat a nonstick skillet with cooking spray over medium heat. Place quesadilla in pan and cook for about 3 minutes or until light brown. Flip and cook the other side for an additional 3 minutes.
Remove from pan once cheese is melted. Slice in quarters and serve.
Chad's rating: 10/10
Amy's rating: 10/10
Recipe adapted from Ellie Krieger (food network)