Chicken Mushroom Spinach Quesadillas
Indulge in the irresistible flavors of these Chicken Mushroom Spinach Quesadillas—a perfect blend of savory, cheesy, and wholesome goodness! Juicy chicken breasts are seasoned to perfection and paired with earthy sautéed mushrooms and fresh, vibrant spinach, all nestled between layers of gooey mozzarella and sharp cheddar cheese. Encased in crispy, buttery flour tortillas, these quesadillas are golden brown on the outside with a luscious, melty interior. This quick and satisfying recipe takes just 35 minutes to prepare and serves four hungry appetites, making it an excellent choice for busy weeknights or casual gatherings. Serve them with salsa, sour cream, and guacamole for an irresistible Tex-Mex experience that's sure to impress! Keywords: chicken quesadillas, mushroom spinach quesadillas, Tex-Mex recipes, quick and easy dinners, cheesy quesadillas.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 cup Mushrooms, sliced
- 2 cups Spinach, fresh
- 4 pieces Flour tortillas (large)
- 1 cup Shredded mozzarella cheese
- 1 cup Shredded cheddar cheese
- 2 tablespoons Butter
Instructions
Season the chicken breasts with salt, black pepper, garlic powder, and onion powder.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breasts for about 5-7 minutes on each side or until fully cooked. Remove from the skillet and let rest for 5 minutes before slicing into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the sliced mushrooms until golden brown, about 4-5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
Heat a clean large skillet or griddle over medium heat. Lightly butter one side of a tortilla and place it butter-side down on the skillet.
Sprinkle a layer of mozzarella and cheddar cheese evenly over one half of the tortilla. Add some cooked chicken slices, sautéed mushrooms, and spinach over the cheese.
Fold the empty half of the tortilla over the filling to create a half-moon shape. Gently press down with a spatula.
Cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.
Remove the quesadilla from the skillet and repeat with the remaining tortillas and fillings.
Slice the quesadillas into wedges and serve warm with your favorite salsa, sour cream, or guacamole.
Nutrition Facts
Calories |
2373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 6941 mg | 302% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 8.8 g | ||
| Protein | 157.1 g | 314% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 2152 mg | 166% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3317 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
