Chick Quesidillas

by Katie of:

1 (14 oz.) bag chopped frozen spinach
2 T. olive oil
1 poblano pepper, chopped into 1/4 inch cubes
1/2 red onion, chopped 
2 c.sliced button mushrooms
2 c. shredded cooked chicken
1/2 c. salsa verde
8 soft tortillas (8 inch)
1/2 c. butter or olive oil or baking spray (for coating tortillas)
Toppings - sour cream, salsa verde, cilantro

Steam spinach in medium pot with 1/4 c. of water over medium heat, about 5 minutes. Remove from heat.  In another saute pan, add olive oil and turn on medium heat.  When oil is heated, add next 3 ingredients and saute until softened, about 10 minutes.  Add in spinach and chicken. Add salsa verde and stir to coat about 2 minutes.  Butter tortillas (or brush with olive oil or spray with baking spray) on one side only of each tortilla.  Place one tortilla face down with oiled side down on hot flat griddle or frying pan.  Top with spinach mixture and spread evenly leaving 1/2 inch border.  Top with another tortilla leaving the oiled side up.  Check bottom after 30 seconds and if it's golden brown and crispy, gently flip over.  After an additional 30 seconds, check second side.  Remove to cutting board and cut into fourths with pizza cutter or large chef's knife.  Serve with salsa and sour cream and cilantro.