Recipe from Ellie Krieger
I know I haven’t been blogging as much lately – I just really haven’t had the time. But I have a few updates today!
These were supposed to be Chicken Mushroom Quesadillas – but I’m an idiot and completely forgot to get mushrooms at the grocery store, so I improvised. These were still really good! Quesadillas are such a simple, quick meal.
1 T oil
1 large onion, chopped
3 cloves garlic, minced
2 c cooked, shredded or chopped chicken
1 t ground cumin
1 t chili powder
1 t dried oregano
2 c baby spinach, sliced into ribbons
1/2 t salt
1/4 t pepper
4 (10-inch) whole wheat tortillas
1 c shredded Mexican blend or Cheddar cheese
1/2 c salsa
Salsa and sour cream for serving
Heat oil in a large saute pan. Add the onions and cook about 4-5 minutes. Add garlic and cook for another 30 seconds.
Add chicken, cumin, chili powder and oregano. Stir to incorporate all spices. Then add the salsa and cook for about 2 minutes until heated through.
Add spinach, salt and pepper and cook until spinach is wilted. Remove from heat.
On 1/2 of a tortilla shell – layer on a bit of cheese, the chicken mixture, then a bit more cheese. Fold and repeat with remaining tortillas.
Heat a large nonstick skillet or cast iron skillet to medium heat. Place the quesadilla in skillet and cook until lightly browned and cheese is melted (about 2-3 minutes), flip and brown other side.
To serve – cut into thirds and serve with salsa and/or sour cream.