Chicken and Spinach Quesadillas
Credit: The Weeknight Cook by Williams-Sonoma
Canola oil- 3 tablespoons
Button mushrooms-6 oz., sliced
Baby spinach- 2 cups, packed
Rotisserie chicken- 2 cups shredded meat
Flour tortillas- 8, each 10 inch diameter
Monterey jack cheese- 2 cups, shredded
Prepare the filling~
In a large, heavy frying pan over medium heat, warm 1 tablespoon of the oil. Add the mushrooms and saute until tender, about 3 minutes. Add the spinach and chicken and saute just until the spinach is wilted, about 30 seconds. Transfer to a bowl.
Assemble the quesadillas~
Spread our the tortillas on a work surface. Sprinkle the bottom half of each tortilla with some of the cheese and then some of the filling. Fold in half to enclose the filling and press firmly Stack the quesadillas on a plate and set aside.
Cook the quesadillas~
Wipe out the frying pan with a paper towel and return to medium heat. Brush lightly with some of the remaining oil. Working in batches add the quesadillas and cook until golden brown, 1-2 minutes. Carefully turn and cook until golden on the second side and the cheese is melted, 2-3 minutes longer Serve with sour cream and salsa.
*Save remaining rotisserie chicken for use Chicken-Pesto Panini with Mozzarella.