My typical version of quesadilla is shredded cheese microwaved between two tortillas. Good for an easy snack, but not five star quality. Now this recipe on the other hand…great flavor, great crunchy, lightly fried texture, cheesy and chewy center.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped (about 2 cups)
- 8 ounces white button mushrooms, coarsely chopped (about 3 cups)
- 3 cloves garlic, minced
- 2 cups cooked chopped skinless, boneless chicken breast(1 breast half)
- 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
- 6 (10-inch) flour tortillas
- 1 cup shredded Mexican cheese mix or Cheddar
Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and 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 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 with a drizzle of olive oil 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. Place 2 quarters on a plate with any desired toppings.
recipe by Ellie Krieger
photo by mylittlefoodspot
