It’s that time again…What are we making Monday? Today’s mouth watering, lip smacking, and appetizing treat is Chicken, Spinach, and Mushroom Quesadillas!
We love these because they are quick, easy, gooey and delicious!
If you only have about 30 minutes, you’re hungry and want dinner on the table fast, give these a try. You will not be disappointed.
Chicken, Spinach and Mushroom Quesadillas
Ingredients
- 2 tortillas burrito size
- 1/2-3/4 Cup shredded mozerella cheese
- 1 chicken breast, cut into bite sized pieces baked, grilled, shredded, rotisserie. Whatever you have left over
- 1 cup fresh spinach
- 2 Tblsp real bacon crumbles cooked or ready to eat bag
- 4 cherry tomatoes cut in half lengthwise
- ranch dressing link in notes for my homemade version
- 4 mushrooms sliced
Instructions
- fold both tortillas in half and place in large skillet, seam side back to back (making a circle) open tortillas and prop them open with each other
- layer ingredients in order listed, on each half of tortilla touching the skillet, then lay the other half back on top. Press down slightly
- cook in skillet covered at a low temperature (I use a 2 setting) to help heat up and melt cheese for 10-15 minutes
- Turn up heat to medium until they are nice and golden brown about 3-5 minutes
- flip and brown that side 3-5 minutes
- using a pizza cutter, cut in half and serve! Yum!
Notes
- Ranch dressing recipe
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