1 large onion, chopped (about 2 C.)

8 ounces white button mushrooms, (about 3 C.)

3 cloves garlic, minced

2 C. cooked chopped skinless, boneless chicken breast (1 breast half)

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. dried oregano

2 C. baby spinach leaves, sliced into ribbons

1/2 tsp. salt

1/4 tsp. fresh ground black pepper

4 (10-inch) whole-grain flour tortillas

1 C. shredded Mexican cheese mix or Cheddar

1/2 C. salsa

1/4 C. reduced-fat sour cream

 

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.  Lay 1 tortilla on a flat work surface and sprinkle with 1/4 C. shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 C. cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 T. sour cream and 2 T. salsa.

 

Yield:  4 servings

Calories:  440

Fat: 16g

Fiber: 8g