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