Chicken Mushroom & Spinach Quesadillas

Total Time: 28 mins Preparation Time: 12 mins Cook Time: 16 mins

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 large onion, chopped
• 8 ounces button mushrooms, sliced (about 3 cups)
• 3 garlic cloves, minced
• 2 cups chicken breasts, boneless skinless, cooked & chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 2 cups baby spinach leaves, sliced into strips
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 (10 inch) whole wheat tortillas
• 1/2 cup ranch dressing
• 1/2 teaspoon hot sauce
• 1 cup cheddar cheese (shredded) or 1 cup mexican blend cheese
• 1/2 cup salsa
• 1/2 cup reduced-fat sour cream

Recipe

• 1 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.
• 2 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.
• 3 mix ranch dressing with hot sauce.
• 4 lay 1 tortilla on a flat work surface, spread 2 tablespoons of hot ranch sauce on each tortilla, and sprinkle with 1/4 cup shredded cheese.
• 5 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.
• 6 heat a large nonstick skillet with cooking spray 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.
• 7 slice each quesadilla into quarters. serve with sour cream and salsa for dipping.