Spinach Chicken Mushroom Quesadillas. Use whatever mushrooms you like, from easy to find inexpensive button or cremini mushrooms to any wild mushrooms you feel like including. And if mushrooms are not your family's thing, leave those out, and then you have a chicken and spinach quesadilla (or leave out the spinach - and then you get chicken and mushroom quesadillas. Very simple and tasty chicken, mushroom, and spinach quesadilla, with melted cheese and spicy ranch sauce.
Spinach and Mushroom Quesadillas with Fontina and Goat Cheese..
Quesadillas de Camarones Grilled Chicken and Pineapple Quesadillas.
I love vegetarian varieties of quesadillas, too, so last night I whipped up a yummy batch packed with sauteed mushrooms and spinach.
You can have Spinach Chicken Mushroom Quesadillas using 8 ingredients and 1 steps. Here is how you cook it.
Ingredients of Spinach Chicken Mushroom Quesadillas
- It's of Spinach.
- Prepare of Cream cheese.
- It's of Chopped mushrooms.
- It's of Tortillas.
- Prepare of as needed Canola oil.
- Prepare of as needed Butter.
- It's of as needed Seasoning salt.
- It's of Chicken.
I added sherry to the veggies while they were cooking, which gave them a nice. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Spoon ½ chicken and vegetable mixture on top of cheese, then top with an additional ¼ cup cheese. Distribute the mushrooms, spinach, mozzarella, and cheddar evenly over half of each of the tortillas, and fold the other half over top.
Spinach Chicken Mushroom Quesadillas step by step
- First defrost your spinach and add it to the bowl . Second chop up your mushrooms and chicken and sauté them together in a pan add a little seasoning salt and butter to give it a lil flavor. once that's done heating up add your spinach cream cheese and chicken and mushroom mixture to the bowl and mix it together well so you can spread it on the tortilla. Next spread the mixture on half of the tortilla and fold the top over it . Lastly warm up your oil so you can fry them. You can fry them for 5 minutes on both sides until their golden brown. Enjoy!.
Add chicken, cumin, chilli powder, salt and pepper and stir until all spices are incorporated. Lay a tortilla wrap on the work surface and add a quarter of the grated cheese evenly across the wrap, spoon half the chicken and mushroom mixture on top of the cheese and again spread evenly. Trim the tough end of the stems before slicing. Remove from heat; stir in cheeses. Top half of each tortilla with spinach mixture; fold other half over filling.