Chicken and Spinach Quesadillas
You really can’t go wrong with quesadillas for dinner! I’ve had this recipe for chicken and spinach quesadillas bookmarked for awhile now, and I”m not sure why it took me so long to get around to making it. It’s very quick to make (very important these days!), and uses very few ingredients. I happened to have some leftover chicken in the fridge, and this quesadilla recipe seemed like the perfect way to use it up. Needless to say, we loved this meal! The filling is absolutely delicious – the mushrooms and Monterrey jack cheese really give it a unique and yummy flavor. Even Zeke ate a few bites – and he has never before voluntarily eaten spinach or mushrooms! This definitely a recipe that’s easy play around with to suit your tastes, but I hope you try it the way it’s written first – I’m pretty sure you’ll like it as much as we did!
Chicken and Spinach Quesadillas
Ingredients:
- 3 Tbsp canola oil
- 6 oz fresh button mushrooms, sliced
- 2 cups packed baby spinach
- 2 cups cooked and shredded rotisserie chicken (homemade or purchased)
- 8 (10 inch) flour tortillas
- 2 cups shredded Monterrey jack cheese
- Sour cream or salsa, for topping
Directions:
- In a large pan over medium heat, warm 1 Tbsp of the oil. Add the mushrooms and saute until tender, about 3 minutes. Add the spinach and chicken and saute just until the spinach is wilted, about 30 seconds. Transfer to a bowl.
- Divide the chicken mixture among the tortillas, spooning it onto half of each tortilla and leaving a 3/4-inch border uncovered. sprinkle evenly with the cheese. Fold the tortillas in half over the chicken mixture to enclose loosely.
- Wipe out the frying pan with a paper towel and return to medium heat. Brush lightly with the remaining oil. Working in batches, add the quesadillas to the pan and cook until golden brown on each side, 1-2 minutes per side. Serve with sour cream and salsa.
from Williams Sonoma