Mushroom & Spinach Quesadilla

Want a quick and tasty recipe that is not ramen noodles?

Then this is your recipe.

Tasty and healthy, this

Mushroom & Spinach Quesadilla 

is quick, easy, and usually consists of ingredients you already have.

Also, it is an awesome recipe to make if you are trying to

get rid of any remaining veggies before they expire.

Ingredients:
Chicken breast
Tortilla
Shredded mozzarella cheese
Spinach
1 clove garlic
1 small shallot
Chopped baby bella mushrooms
1 tsp. of each: chili powder, oregano, & cumin
Olive oil
Baby red tomatoes (optional)
Sour cream & salsa (optional)


Heat a pan with some olive oil on the stove (heat at approximately between high and medium), and place both chicken breasts on the stove for about 10 minutes (five minutes each side). Make sure to check that the chicken is cooked through.


While cooking chicken: in a frying pan with olive oil, add chopped mushrooms, garlic, and shallot. Stir and cook until mushrooms begin to change color. Add spices and continue to cook until the mushrooms are not rubbery.

Once the chicken is cooked, take it off the stove and cut into strips.


Heat another frying pan on low heat with a little bit of olive oil. Place a tortilla in the pan - making sure to flip it over so both sides become a little crispier (make sure not to burn!) On half of the tortilla, place the mushroom mixture. Next, add some chicken. On top of the chicken, add some spinach leaves (tomatoes or any other veggies you want) and then cheese. Although the order of the veggies and chicken does not matter, make sure the cheese is added last; this seals the inside of the quesadilla with the tortilla.


Fold the tortilla in half and flip until the cheese melts. Take of the stove and enjoy!

Happy Eating!

Food Creds: Adapted from foodnetwork.