Spinach, Mushroom & Chicken Quesadillas

By á-178825

4 servings.

Ingredients

• 1 c shredded sharp cheddar cheese
• 1 c shredded Monterey Jack cheese
• 2 T unsalted butter, divided
• 8 oz sliced mushrooms, any kind or a mix
• 1/2 t minced garlic
• 1 c roughly chopped spinach
• Kosher salt & freshly ground pepper to taste
• 8 (8 in) flour tortillas
• 1 c shredded cooked chicken
• 1/4 c chopped pitted black olives (optional)
• Sour cream & salsa to serve

Preparation

Step 1

Combine the two cheeses in a sm bowl.

Heat 2 t butter in a skillet with a cover, over med heat. When butter has melted, add mushrooms & sauté about 8 min. The mushrooms will soften & probably release some liquid as they cook. Continue cooking until all the liquid has been released & evaporated & the mushrooms start to brown a bit.

Add the minced garlic & stir for 30 sec. Add spinach, season with salt & pepper & sauté for 2 min until spinach is wilted. Turn the mushrooms & vegetables onto a plate & set aside.

Wipe out the skillet, then return to med heat & add 1/2 t butter. Place a tortilla in the pan & cook for 30 sec, then flip the tortilla. Sprinkle 2 T of cheese mixture over half of quesadilla & distribute about 1/8 (a couple of T) of both the sautéed vegetable mixture & the shredded chicken over the cheese, as well as some of the chopped olives, if desired. Top with another 2 T of the shredded cheese.

Flip the bare half of the tortilla over the filling, cover the pan & sauté about 2 min until bottom is golden & cheese has started to melt, then use a spatula to flip the half-moon quesadilla & continue to cook, uncovered, until all the cheese is melted & the underside is browned, 2-3 min.

Remove the quesadilla to a cutting board & let it sit for 1 min before you slice into 2 or 3 wedges. Repeat until all the quesadillas are cooked. Serve with salsa & sour cream.