Chicken and Mushroom Quesadillas
I’ve been feeling a bit nostalgic these last few days. On Wednesday morning I got together with a wonderful family whom I had not seen for a while. I first met them during my second year of grad school, and for several years we hung out almost daily; they quickly became my Boston family.
Chicken and Mushroom Quesadillas
- 2 tsp. vegetable oil
- 1 large onion, chopped
- 8 ounces white button mushrooms, chopped
- 3 cloves garlic, minced
- 2 cups cooked chicken breast, chopped
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. dried oregano
- 2 cups baby spinach leaves
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 gluten free tortillas (or any other you prefer)
- 1 cup shredded cheese
- 1/2 cup salsa
- 1/4 cup sour cream or plain greek yogurt
- Heat oil in a large pan over medium heat. Add onion and mushrooms and cook for 5-7 minutes or until juices release and mushrooms begin to brown.
- Add in garlic and cook and additional minute.
- Add in chicken and spices, stir until spices are evenly distributed.
- Add spinach, salt and pepper. Stir for about 2 minutes or until spinach is wilted. Turn off the heat.
- Sprinkle one tortilla 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 over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla.
- Slice each quesadilla into quarters and top with salsa and sour cream.
- Enjoy!