Leftover Chicken?

 

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.....

Franny