Skip Nav
Disney
Try Snow White's Poison Candy Apples . . . If You Dare
Celebrity Chefs
12 Recipes You Can Make From Alton Brown's Latest Cookbook
Food News
6 Things You Never Knew About McDonald's, Straight From an Employee

Fast & Easy Recipe for Chicken and Spinach Quesadillas

Monday's Leftovers: Chicken and Spinach Quesadillas

Whoever first conceived of quesadillas is a genius: It's virtually impossible to go wrong with the combination of skillet-toasted flour tortillas, diced vegetables and meat, and warm, melted cheese.

Take advantage of last night's versatile roasted chicken and vegetables like mushrooms and spinach to create a filling Monday night supper. If you don't have time to grab those, make your life easier: Plenty of other mix-ins, like bell peppers, roasted piquillos, beans, or cooked broccoli would work, too.

Serve it alongside fresh salsa, and you've got a symphony of well-balanced flavors — as well as a nutritionally balanced meal. Make this in minutes when you read on. Williams-Sonoma

Fast & Easy Recipe for Chicken and Spinach Quesadillas 2009-12-18 13:52:08

Ingredients

  1. 3 Tbs. corn oil
  2. 6 oz. fresh button mushrooms, trimmed and sliced
  3. 2 cups packed baby spinach
  4. 2 cups shredded roast chicken, homemade or purchased
  5. 8 flour tortillas, each 10 inches in diameter
  6. 2 cups shredded Monterey jack cheese
  7. 1/2 cup sour cream
  8. 1/2 cup salsa, homemade or purchased

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Divide the quesadillas among 4 plates and serve. Pass the sour cream and salsa at the table.

Serves 4.

Around The Web
Join The Conversation
snarkypants snarkypants 7 years
oooooh those sound yummy!
snarkypants snarkypants 7 years
oooooh those sound yummy!
Slow Cooker Bolognese Sauce Recipe
Roasted Chickpeas With Cumin and Za'atar
Quinoa Curry Photo
Belle Apple Roses Recipe
How to Make a Poulard Souffle Omelet
Fast & Easy Recipe For Veal Paillards With Mushroom Sauce
Latin Recipes That Use Hot Sauce
Cheesecake Factory Copycat Recipes
Spicy Tomato Soup With Grilled Cheese Croutons
Easy Lunch Meal-Prep Ideas
From Our Partners
Latest Food
All the Latest From Ryan Reynolds