Chicken and Spinach Quesadillas

By michele080478

Quesadillas are ideal for using up leftovers. Experiment with different combinations, such as black beans, shredded cheese, and fresh herbs or sliced smoked sausage and roasted red bell peppers.

Ingredients

• 3 Tbs. corn oil
• 6 oz. fresh button mushrooms, trimmed and
• sliced
• 2 cups packed baby spinach
• 2 cups shredded roast chicken, homemade (see
• related recipe at left) or purchased
• 8 flour tortillas, each 10 inches in diameter
• 2 cups shredded Monterey jack cheese
• 1/2 cup sour cream
• 1/2 cup salsa, homemade (see related recipe at
• left) or purchased

Preparation

Step 1

Prepare the filling
In a large, heavy fry pan over medium heat, warm 1 Tbs. of the oil. Add the mushrooms and sauté until tender, about 3 minutes. Add the spinach and chicken and sauté just until the spinach is wilted, about 30 seconds. Transfer to a bowl.

Assemble the quesadillas
Divide the chicken mixture among the tortillas, spooning it onto half of each tortilla and leaving a 3/4-inch border uncovered. Sprinkle evenly with the cheese. Fold the tortillas in half over the chicken mixture to enclose loosely.

Cook the quesadillas
Wipe out the fry pan with a paper towel and return to medium heat. Brush lightly with the remaining 2 Tbs. oil. Working in batches, add the quesadillas to the pan and cook until golden brown on one side, 1 to 2 minutes. Using a large spatula, carefully turn the quesadillas and cook until golden on the other side and the cheese is melted, 2 to 3 minutes more.

Divide the quesadillas among 4 plates and serve. Pass the sour cream and salsa at the table. Serves 4.