Recipes // Main Dish Chicken and Turkey // Chicken-Mushroom Quesadillas

Chicken-Mushroom Quesadillas

This recipe upgrades quesadillas from the appetizer menu to a first-class dinner entree. It has everything you need -- protein, vegetables, and whole grain, all brought together quick as can be with oozy melted cheddar.
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 8 ounces white button mushrooms, coarsely chopped (about 3 cups)
  • 3 cloves garlic, minced
  • 2 cups cooked diced skinless boneless chicken breast
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 2 cups baby spinach leaves, coarsely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 10-inch whole-wheat flour tortillas
  • 1 cup shredded sharp cheddar cheese (4 ounces)
  • 1/2 cup salsa
  • 1/4 cup reduced-fat sour cream
  1. Heat the oil in a large skillet over medium heat. Add the onions and mushrooms and cook, stirring occasionally, until the mushroom water has evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook, stirring, for 1 minute more. Add the chicken, cumin, chili powder, and oregano and stir until all the spices are incorporated. Stir the spinach, salt, and pepper and cook until the spinach is wilted, about 2 minutes.
  2. Lay the tortillas on a flat surface. Sprinkle half of each tortilla with 2 tablespoons of shredded cheese. Spoon 1/4 of chicken mixture on top of the cheese on each tortilla, then top each with 2 more tablespoons of cheese and fold the tortillas over into half-moons, pressing down lightly to seal them closed.
  3. Spray a large nonstick skillet with cooking spray and preheat over medium heat. Place 2 quesadillas in the pan and cook, turning once, until lightly browned and the cheese is melted, about 3 minutes per side. Repeat with the remaining quesadillas. Slice each quesadilla in half. Serve with the salsa and sour cream.

Makes 4 servings

Serving size: 2 quesadilla pieces, 2 tablespoons salsa, 1 tablespoon sour cream

Per serving: 430 calories, 19g fat, 8g saturated fat, 5g monosaturated fat, 1.5g polyunsaturated fat, 22g protein, 43g carbs, 8g fiber, 55mg cholesterol, 1000mg sodium

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