Chicken Week Recipe #2 (12)

Chicken and Spinach Quesadillas
Ingredients:
chicken which you already have
fresh button mushrooms
baby spinach
flour tortillas
monterey jack cheese
sour cream
salsa

What to do:
Grease (with spray or oil) a large, heavy frying pan over medium heat saute the mushrooms 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.
Divide the chicken mixture among the tortillas, spooning it onto half of each tortilla and leave a 3/4 inch border uncovered.  Sprinkle evenly with cheese. Fold the tortillas in half over the chicken mixture to enclose loosely.
Wipe out the frying pan with a paper towel and return to medium heat.  Grease with spray or oil again.  Working in batches, add the quesadillas to the pan and cook until golden brown.  I put a saucepan or something heavy on top to make sure the cheese melts and really sticks to the insides.  Cook 1-2 minutes on first side, flip with a spatula and cook another 2-3 minutes longer.
Top with sour cream and salsa.

Yum!! Quick and easy!