Chicken-Mushroom {and Spinach} Quesadillas

PhotobucketIt seems that I’m on a bit of a spinach kick.

But after having my wisdom teeth pulled, I was craving greens.  I seriously missed salad, fruit and any other good for you food.

So imagine my foodie thrill when I found this quesadilla recipe in a cookbook I stole…er I mean…borrowed from MIL.

My MIL (a great cook) has stacks upon stacks of cookbooks and every time I visit her, I ask to borrow one.  She’d be happy to know that her cookbooks are being used, loved and becoming very soiled.   I always say a clean cookbook is a wasted cookbook and one that gets donated to the public library.

Stealing the cookbook, So Easy, from my MIL was a true treat as we’ve tried several  easy recipes and they’ve all been delicious and a HUGE hit with every Taylor, from the tiny one to the oldest one and everyone in between.

This quesadilla recipe will be a regular rotating meal on the menu, for sure.  And funny enough, they’ve been so easy to make!

Without going into a big review of the cookbook, I just want to add that I absolutely love the nutritional information listed alongside each recipe.  With trying to eat health and watch my cholesterol, that information is so helpful!

This quesadilla recipe calls for “cooked chicken” and Krieger recommends keeping pre-cooked chicken on hand whether it’s rotisserie chicken or packaged chicken found in the refrigerator section of your grocery store.  For the purpose of this recipe, I pounded out two chicken breasts and sautéed them in a little olive oil, garlic, salt and pepper.

Also, the original recipe calls for whole wheat tortillas, but my kids won’t eat them.  I used white, but I’m sure any flavor would work well with the filling.

Chicken-Mushroom {and Spinach} Quesadillas


1 Tbsp olive oil

1 large onion chopped

8 ounces white mushrooms, coarsely chopped

3 garlic cloves, minced

2 cups cooked diced skinless boneless chicken breasts

2 tsp ground cumin

1 tsp chili powder

1 tsp dried oregano

2 cups baby spinach leaves, coarsely chopped

½ tsp salt

¼ tsp ground black pepper

4 – 10 inch flour tortillas

1 cup shredded Monterey Jack cheese


Heat oil in a large skillet over a medium heat.  Add onions and sauté until soft.  Add mushrooms and cook until mushroom water has evaporated and they begin to brown, 5-7 minutes.  Add the garlic and cook for a minute.  Add chicken and spices and stir until all spices are incorporated.  Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay tortillas on an electric griddle on a low heat (or prepare a large skillet with cooking spray).  Sprinkle half the tortilla with 2 Tbsp of shredded cheese. Using a slotted spoon, top each tortilla with ¼ cup of chicken filling over the cheese.  Then, add sprinkle another Tbsp shredded cheese over the filling.  Fold the tortilla over to make half-moons, pressing down lightly to seal them closed.  After about 2 minutes, flip tortilla and heat other side for about two minutes.

Slice each quesadilla in half.  Serve with sour cream and salsa.

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!

*Also shared at*


Comments are closed.