Spinach, Mushroom, and Chicken Quesadillas

Name: Spinach, Mushroom, and Chicken Quesadillas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 cup shredded sharp cheddar; 1 cup shredded monterey jack cheese; 2 tbl butter; 8 oz sliced mushrooms; 1/2 tsp minced garlic; 1 cup chopped spinach; salt; pepper; 8 8 inch flour tortillas; 1 cup shredded cooked chicken; 1/4 cup black olives, optional; sour cream and salsa to serve

4 steps

Prep:10minCook:20min

Simple chicken quesadillas fit the bill nicely: kids can pick up the cheesy wedges up by the hand and eat while they look around for the missing pieces of their costumes, and after they are on their way, they pair nicely with a glass of wine for any grownups left manning the door at home (and the friends that are willing to hang out with them). This particular combination of cheese, chicken, and vegetables makes my family happy, but quesadillas are a very wonderful springboard for all kind of ingredient combinations, so you should absolutely feel free to use what you like, and what’s in your fridge. It’s a very flexible chicken quesadilla recipe, as are really all quesadilla recipes. If you have leftover simply cooked chicken, use it here. You can use cooked dark meat or chicken breasts, whatever you prefer, whatever you have. If not, this is what rotisserie chickens were made for. The olives are optional, but my kids love them. Use whatever mushrooms you like, from easy to find inexpensive button or cremini mushrooms to any wild mushrooms you feel like including. And if mushrooms are not your family’s thing, leave those out, and then you have a chicken and spinach quesadilla (or leave out the spinach – and then you get chicken and mushroom quesadillas. https://themom100.com/recipe/spinach-mushroom-chicken-quesadillas/

Updated at: Thu, 17 Aug 2023 02:27:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories631.7 kcal (32%)

Total Fat35.9 g (51%)

Carbs49.3 g (19%)

Sugars1.7 g (2%)

Protein29.8 g (60%)

Sodium1433 mg (72%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupshredded sharp cheddar

1 cupshredded monterey jack cheese

2 tblbutter

8 ozsliced mushrooms

½ tspminced garlic

1 cupspinach

1 cupchicken

¼ cupblack olives

Instructions

Step 1

Combine the two cheeses in a small bowl.

Step 2

Heat 2 teaspoons of the butter in a skillet with a cover over medium heat. When the butter has melted, add the mushrooms and sauté for about 8 minutes. The mushrooms will soften and probably release some liquid as they cook. Continue cooking until all of the liquid has been released, and evaporated, and the mushrooms start to brown a bit. Add the minced garlic and stir for 30 seconds. Add the spinach, season with salt and pepper, and sauté for two minutes until the spinach has wilted. Turn the vegetables onto a plate and set aside.

Step 3

Wipe out the skillet, then return it to medium heat and add a half teaspoon of butter. Place a tortilla in the pan and cook for 30 seconds, then flip the tortilla. Sprinkle 2 tablespoons of the cheese mixture over half of the quesadilla, and distribute about 1/8 (a couple of tablespoons) of both the sautéed vegetable mixture and the shredded chicken over the cheese. Top that with another 2 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.

Step 4

Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with salsa and sour cream.