Yield: 4 servings
Ingredients
* 1 tablespoon canola oil
* 1 large onion, chopped (2 cups)
* 8 ounces white button mushrooms (3 cups)
* 3 cloves garlic, minced
* 2 cups skinless and boneless chicken breast meat (1 breast half), cooked and chopped
* 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
* 1/4 cup reduced-fat sour cream
* 1/2 cup salsa
Directions
Heat the canola oil in a large skillet over a medium heat. Cook the onions and mushrooms together, until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add garlic and cook for another 1 minute. Add chicken, cumin, chili powder and oregano and stir the mix until all spices are incorporated. Add spinach, salt and pepper,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 mushroom mixture on top of the cheese, then top with another 1/4 cup shredded cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in the skillet and cook 3 minutes for each side, using a large spatula to gently flip it. Cook until the quesadilla is lightly browned and cheese is melted. Repeat with second quesadilla.
Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon reduced-fat sour cream and 2 tablespoons salsa. Serve.
