Easy chicken mushroom quesadillas. Quesadillas have been adapted to many different styles. In the United States, many restaurants serve them as appetizers, after adding their own twist. Some variations are: goat cheese, black beans, spinach, zucchini, or tofu. A Scandinavian treat uses a lefse (thin potato pancake resembling a tortilla) containing brie cheese and lingonberry jam. Even dessert quesadillas are made, using ingredients such as chocolate, butterscotch, caramel, and different fruits.
Easy Chicken Mushroom Quesadillas
- Rapeseed oil – 1 tbsp
- Large onion – 1 chopped
- White button mushrooms – 230 gm
- Crushed garlic – 3 cloves
- Cooked chicken breast – (1 breast half) chopped
- Ground cumin – 1 tsp
- Chilli powder – 1 tsp
- Dried oregano – 1 tsp
- Baby spinach leaves – 60 gm roughly chopped
- Salt – 1/2 tsp
- Fresh ground black pepper – 1/4 tsp
- Whole-grain flour tortillas – 4
- Grated cheddar cheese – 80 gm
- Salsa – 120 ml
- Reduced-fat sour cream – 60 ml
- Heat up oil in a large frying-pan over a medium heat.
- Then add onions, mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes.
- Then add garlic and cook for one minute more.
- Now add chicken, cumin, chili powder and oregano, stir until all spices are incorporated.
- Add spinach, salt and pepper, cook until spinach softens, about two minutes.
- Lay one tortilla on a flat work surface and sprinkle with 20g cheddar cheese.
- Spoon half the chicken and vegetable mixture on top of cheese, then top with an additional 20g cheese.
- Top with another flour tortilla.
- Heat a large nonstick frying-pan with cooking spray over medium heat.
- Carefully place 1 quesadilla in pan and cook for three minutes.
- Using a large spatula, gently flip quesadilla and cook for an additional three minutes until lightly browned and cheese is melted.
- Repeat with second quesadilla. Slice each quesadilla into quarters.
- Place two quarters on a plate with 1 tbsp sour cream and 2 tbsp salsa.