Chicken, Spinach, & Mushroom Quesadillas

Having trouble deciding what to have for dinner? Perhaps you need something that is easy, fun, and tastes great? Quesadillas are a perfect choice, as they not only use up any leftovers you may have in the fridge but are so versatile! You can choose to make them vegetarian by adding your favorite beans with vegetables including spinach, diced summer squash and tomatoes, or chopped bell peppers with a bit of your favorite cheese or vegan by mixing some delicious nutritional yeast to your filling. Other options include chopped chicken, ground turkey, or fish with endless options of seasonings from Mexican (chili powder, cumin, oregano), Indian (turmeric, coriander, ginger, cumin, cayenne), an Italian blend, or a mixture of allspice and thyme. Here is one recipe that I enjoy and feel free to experiment with different vegetables, seasonings, and fillings.

 Chicken, Spinach, & Mushroom Quesadillas

  • 2 teaspoons coconut oil
  • 1 onion, minced
  • ½ teaspoon sea salt
  • 1 teaspoon jalapeño, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 2 cups crimini or white button mushrooms, chopped
  • 2 cups baby spinach leaves, sliced into ribbons
  • 2 cups cooked boneless, skinless chicken breast, cut into bite size pieces
  • 4 brown rice tortillas
  • 1 cup Cotija cheese
  • ¼ cup cilantro, finely chopped
  • ½ cup salsa

In a large sauté pan, add coconut oil and heat until warm over medium heat. Add onions and sea salt and sauté until onions are soft and translucent, about 5-7 minutes. Add jalapeño, chili powder, cumin, and oregano and stir to combine. Add garlic, mushrooms, and baby spinach. Sauté until mushrooms are tender and spinach has wilted, about 2-5 minutes or until water from mushrooms has evaporated. Add chicken, stir to combine and turn the heat off.

Place brown rice tortillas on a cutting board or a flat work surface and cover one-half of each tortilla with ½ cup vegetable and chicken mixture, 1 tablespoon cilantro, and ¼ cup of cheese. Carefully fold each tortilla over in half.

Grease a skillet with a small amount of coconut oil and turn the heat to medium. Place the folded tortillas on the hot skillet and cook for approximately 2-3 minutes. Using a large spatula, gently flip the quesadilla over and cook for another 2-3 minutes or until tortilla is lightly browned and the cheese is melted. Repeat this method with the remaining tortillas.

Slice each quesadilla in half. To serve, place two halves on a plate and top with 2 tablespoons salsa and serve warm.

Yield:  4 quesadillas

Copyright 2009, J. Usdavin, Original recipe

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