Chicken Mushroom Spinach Quesadillas with Feta

INGREDIENTS:

3 ounces baby spinach

8 ounces mushrooms, cleaned and sliced (I used button mushrooms)

1/16 teaspoon salt

1/8 teaspoon black pepper

1 tablespoon, vegetable or extra virgin olive oil

2 cups diced cooked chicken

5 ounces feta cheese

4 8-inch flour tortillas

2 tablespoons butter, melted

INSTRUCTIONS:

Preheat a 10-inch or 12-inch non-stick skillet on medium heat. Add spinach. Cook just until it wilts, about 30 seconds. Remove immediately. Set aside.

Turn heat to medium high. Add oil to the skillet. Add mushrooms in a single layer. Allow to cook for 1 minute. Add salt and pepper to extract liquid. Stir. Continue to cook until the mushrooms are caramelized and soft, stirring occasionally. Total cooking time is about 8 minutes. Reduce heat if it starts to burn during cooking.

Assemble the quesadillas. Place a tortilla on a work surface. Spread a rounded tablespoon of feta on one half of the tortilla, layer with 1/2 cup chicken, 1/4 of the mushrooms, 1/4 of the spinach, and an additional tablespoon feta. Fold the empty half of the tortilla over to form a semicircle. Press down gently to flatten slightly. Continue assembling the remaining tortillas.

Rinse and wipe the skillet clean. Preheat in the medium low. Brush tops of 2 quesadillas with butter. Place, butter side down into skillet. Cover. Cook until the bottom is golden brown, about 3 minutes. Brush tops with butter. Flip over. Cover and cook the second side until golden brown. Repeat for the remaining two quesadillas.

Makes 4 quesadillas.

Recipe Notes:

• 1. If not using non-stick skillet, add a touch of oil to the pan prior to cooking spinach. More oil might be needed when cooking mushrooms to prevent sticking.

  2. The ingredients portions given are guidelines. Use more or less of a particular ingredient to suit your taste.

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