Chicken Mushroom Quesadillas

Ingredients:

1 tablespoon canola oil
1 large onion, chopped
8 ounces white button mushrooms, coursely chopped
3 cloves garlic
2 cups shredded rotissire chicken
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, coarsely chopped (The best way to chop leaves is to gather a bunch, roll like a cigar, and chop.)
1/2 teaspoon salt
1/4 teaspoon black pepper
4 10 inch whole wheat flour tortillas
1 cup shredded sharp cheese
1/2 cup salsa
1/4 cup sour cream

Directions:
Heat oil in skillet over medium heat. Add mushrooms, and onions stirring constantly until muchrooms begin to brown (about 5-7 minutes). Add garlic and cook for about 1 minute. Add chicken, cumin, chili powder, and oregeno and stir until all spices are incorporated. Stir in spinach, salt, and pepper and cook until spinach is wilted.

Lay tortillas on a flat surface. Sprinkle half id each tortilla with about 2 tbls or cheese. Spoon 1/4 chicken mixture on top of the cheese then top with 2 more tablespoons of cheese.

Fold tortillas over into half moons, pressing down lightly to seal then closed.

Spray a large nonstick skillet with cooking spray and preheat over medium heat. Place quesadillas in the pan and cook, turning once, until lightly browned and the cheese is metled, about three minutes per side.

I serve this with sides of salsa and sour cream and spanish rice. My oldest really likes this one too. He thinks I leave the mushrooms and onions out of his, though. Not true.

One thing about this recipe is the prep work. With a toddler tugging on my leg and his big brother running around the house, I can't stand in the kitchen chopping veggies before I even start cooking. Whenever possible, I pick a time when all is quiet (usually toddler's naptime) and chop veggies for dinner. I store in fridge until I'm ready to use which makes preparing the meal so much quicker! For this recipe, I also shred the chicken before-hand.