Friday was quesadilla and mojito night. Nothing better than a minty refreshing drink with some great finger food. Jeff found this recipe in a cookbook I purchased a while back called William-Sonoma Weekend - Food Made Fast. The recipe was called Chicken and Spinach Quesadillas. Hands down, the easiest meal to make and HEALTHY! I know many of my recipes don't give nutritional value, but look at the ingredients...fresh and basic.
Our household loves any type of Mexican food and as much as they love our chicken enchiladas, we have a new recipe to add to our list of "regulars." We made it with our Killer Guacamole and added some warmed black beans. With all the other compliments, salsa, sour cream and shredded Monterey Jack cheese, everyone continued to build their quesadillas to their liking.
The flavor was great with the moist roasted chicken, wilted fresh spinach and mushrooms. The Monterey Jack cheese was a perfect blend to these fresh ingredients. Crunchy tortillas, fresh veggies...they were delicious.
If you have had a long week (or a short one because it is only Monday!) and are looking for a quick and easy meal for dinner, pick up these ingredients and presto! Chicken and Spinach Quesadillas.
PREPARE THE FILLING: In a large, heave fry pan over medium heat, warm 1 tablespoon of the oil. Add the mushrooms and saute until tender, about 3 minutes. Add the spinach and chicken and saute 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 tablespoons 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.