Easy Chicken-Mushroom Quesadillas

Ingredients

• 2 cups baby spinach leaves sliced into ribbons
• 1 tablespoon canola oil 
• 1 teaspoon chili powder 
• 4 10-inch whole-grain flour tortillas ()
• 3 cloves garlic minced
• 1 teaspoon ground cumin 
• 0.3 teaspoon ground pepper fresh black
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 1 cup mexican cheese mix shredded
• 2 cups onion chopped
• 1 teaspoon oregano dried
• 0.5 cup salsa 
• 0.5 teaspoon salt 
• 2 cups chicken breast boneless skinless cooked chopped (1 breast half)
• 3 cups button mushrooms white

Equipment

• frying pan
• spatula

Directions

1. Watch how to make this recipe.
2. Heat the oil in a large skillet over a medium heat.
3. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes.
4. Add the garlic and cook for 1 minute more.
5. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated.
6. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
7. 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.
8. 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.
9. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.