Ingredients needed:
*1 tablespoon of canola oil
*1 large onion- chopped
*8 oz white button mushrooms, chopped
*3 cloves of minced garlic
*2 cups of cooked, diced boneless, skinless chicken breast
*1 teaspoon ground cumin
*1 teaspoon of chili powder
*1 teaspoon of dried oregano
*2 cups of baby spinach leaves, coarsely chopped
*1/2 teaspoon of salt
*1/4 teaspoon of black pepper
*4 whole wheat tortillas (10")
*1 cup shredded sharp cheddar cheese
*1/2 cup of salsa
*1/4 cup reduced-fat sour cream
Preparation needed:
* Heat oil in large skillet over medium heat. Add onion and mushrooms. Cook, stirring occasionally until mushrooms begin to brown (approximately 5 to 7 minutes). Add garlic and cook, stirring 1 minute longer. Add chicken, cumin, chili powder, and oregano. Stir in spinach, salt, and black pepper. Cook until spinach is wilted (approximately 2 minutes)
* Lay tortillas on flat surface. Sprinkle half of each tortilla with 2 tablespoons of the cheese. Spoon chicken mixture on top, then top with another 2 tablespoons of the cheese. Fold tortillas in half.
* Coat large nonstick skillet with cooking spray and set over medium heat. Place 2 quesadillas in pan and cook, turning once, until lightly browned and cheese is melted (approximately 3 minutes per side). Repeat with remaining quesadillas. Serve with salsa and sour cream and enjoy
