Another great recipe for leftover chicken. In case you missed it, go to the archives first and see how to make a whole chicken in the crock pot.
Chicken and spinach quesadillas
3 T oil
6 oz fresh button mushrooms trimmed and sliced
2 c packed baby spinach
2 c shredded cooked chicken
8 flour tortillas 10 inches in diameter
2 c shredded monterey jack cheese
salsa, sour cream and other toppings as desired
In large heavy fry pan over medium heat, warm 1 T of oil. Add mushrooms and saute until tender about 3 min. Add spinach and chicken and saute until spinach is wilted, about 30 seconds. Transfer all to a bowl.
Divide the chicken mixture among the tortillas, placing filling on half of it and leaving a 3/4 inch border. Sprinkle evenly with cheese. Fold tortillas over the mixture.
Wipe out the fry pan with a paper towel and return to medium heat or use a panini maker. Brush lightly with remaining oil. Working in batches, place quesadillas in pan cooking until golden brown on one side 1-2 minutes. Use a large spatula to carefully flip over and cook other side until golden and cheese is melted about 2-3 more minutes.
I got this recipe from a techniques class at Williams-Sonoma and was surprised at how much I liked it. I will be serving it this week to my company. So easy!
Until Next Time.....