Ingredients Jump to Instructions ↓

  1. 1 tablespoon canola oil

  2. 1 large onion, chopped (about 2 cups)

  3. 8 ounces white button mushrooms, (about 3 cups)

  4. 3 cloves garlic, minced

  5. 2 cups cooked chopped skinless, boneless chicken breast (1 breast half)

  6. 1 teaspoon ground cumin

  7. 1 teaspoon chili powder

  8. 1 teaspoon dried oregano

  9. 2 cups baby spinach leaves, sliced into ribbons

  10. 1/2 teaspoon salt

  11. 1/4 teaspoon fresh ground black pepper

  12. 4 (10-inch) whole-grain flour tortillas

  13. 1 cup shredded Mexican cheese mix or Cheddar

  14. 1/2 cup salsa

  15. 1/4 cup reduced-fat sour cream

Instructions Jump to Ingredients ↑

  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. 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.

  2. Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. 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. 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. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

  3. SERVES: 4; Calories: 441; Total Fat: 16 grams; Saturated Fat: 7 grams; Protein: 23 grams; Total carbohydrates: 46 grams; Sugar: 8 grams Fiber: 8 grams; Cholesterol: 51 milligrams; Sodium: 1,157 milligrams


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