Chicken and Mushroom Quesadillas

I love quesadillas because they are quick to put together and you can change them up and never make the same quesadilla twice. This quesadilla was different for me because I decided to not use a prepackaged seasoning since they are so high in sodium, instead opting for low sodium dry seasonings. Check it out below!

Begin by sauteing sliced white mushrooms (can sub bellas here) and sliced onion in olive oil.

When mushrooms are cooked an onions have softened add chicken, 1tsp of chili powder, 1 tsp of ground cumin, and 1 tsp of dried oregano. Mix to even out seasonings.

When chicken is cooked fully add fresh spinach 1-2 cups

Cook until spinach is wilted. Taste and season with salt and pepper to taste. Don't over season, especially if you are serving your quesadilla with salsa, as this will add more flavor when you eat it :)

Prepare a tortilla by sprinkling cheese and adding mixture to one half of tortilla. 

Fold over and cook until browned on both sides.

Serve with side of salsa and/or sour cream. I used the Publix fire roasted black bean and corn salsa, it's really good! As always, enjoy!