Easy Chicken-Mushroom Quesadillas

Name: Easy Chicken-Mushroom Quesadillas
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 4
Cuisine: Mexican
Ingredients: 473 milliliters baby spinach leaves, sliced into ribbons; 1 Tbsp canola oil; 1 teaspoon chili powder; 4 10-inchs (10-inch) whole-grain flour tortillas; 3 cloves garlic, minced; 1 teaspoon ground cumin; 0 teaspoons fresh ground black pepper; 59 milliliters reduced-fat sour cream; 237 milliliters shredded Mexican cheese mix or Cheddar; 473 milliliters large onion, chopped (about; 1 teaspoon dried oregano; 118 milliliters salsa; 1 teaspoons salt; 473 milliliters cooked chopped skinless, boneless chicken breast (1 breast half); 710 milliliters ounces white button mushrooms, (about

Easy Chicken-Mushroom Quesadillas might be just the Mexican recipe you are searching for. One serving contains 516 calories, 33g of protein, and 20g of fat. This recipe serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up mexican cheese mix, salt, ground pepper, and a few other things to make it today. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes roughly 28 minutes.

Instructions

Watch how to make this recipe.

Heat the oil in a large skillet over a medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes.

Ingredients you will need

Mushrooms

Onion

Water

Add the garlic and cook for 1 minute more.

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Garlic

Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated.

Ingredients you will need

Chili Powder

Whole Chicken

Oregano

Spices

Cumin

Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

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Salt And Pepper

Spinach

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.

Ingredients you will need

Cheese

Tortilla

Vegetable

Whole Chicken

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.

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Cooking Spray

Cheese

Equipment you will use

Frying Pan

Spatula

Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Ingredients you will need

Sour Cream

Salsa

Equipment

Frying Pan

Spatula

Ingredients

Servings:

473milliliters

baby spinach leaves, sliced into ribbons 1Tbsp

canola oil 1teaspoon

chili powder 410-inchs

(10-inch) whole-grain flour tortillas 3cloves

garlic, minced 1teaspoon

ground cumin 0teaspoons

fresh ground black pepper 59milliliters

reduced-fat sour cream 237milliliters

shredded Mexican cheese mix or Cheddar 473milliliters

large onion, chopped (about 1teaspoon

dried oregano 118milliliters

salsa 1teaspoons

salt 473milliliters

cooked chopped skinless, boneless chicken breast (1 breast half)710milliliters

ounces white button mushrooms, (about

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.