Chicken quesadillas are such an easy meal to whip up. Their simplicity provides a great base for you to add your creativity. Today I chose to add sauteed spinach and mushrooms to my chicken quesadillas, but you can add any of your favorite vegetables. Buying a rotisserie chicken from the store cuts your time in half and makes this a perfect weeknight meal.
Recipe yields 4 servings
2 lb Rotisserie chicken
1 tbsp olive oil
2 cloves garlic
4 cups baby spinach
2 cups baby portobello mushrooms
2 cups shredded Monterey Jack cheese
8 large flour tortillas
Mince the garlic and add it to a hot saute pan with the sliced mushrooms. Cook the mushrooms until reduced and tender.
Wash your spinach and dry it off before adding it to the saute pan. Cook until wilted and then remove from the heat.
Coat the bottom of a clean skillet with non-stick cooking spray and add a flour tortilla. Top with a layer of cheese and shredded chicken.
Add in your vegetables and top off with a second flour tortilla. Cook in the skillet for 2-3 minutes, flip and cook for another minute or so to brown the tortillas.
Slice into triangles and serve alongside sour cream or your favorite salsa. Enjoy!