When I was a kid a quesadilla meant a tortilla with cheese on it, and we liked it! None of these fancy toppings like chicken and spinach. We also had to eat it while walking to school in the snow, up hill, both ways! Okay that last part is a lie but I do remember when wanting a quesadilla meant mom standing over a stove and basically frying cheese between two overly buttered tortillas. Then she would serve it up with a jar of Pace Picante sauce. Ah, memories.
While quesadillas were strictly a snack food when I was a kid I will admit that at the end of the month when funds get low and the pantry becomes a little bit bare a quesadilla is a great use-what-you-got meal. This is exactly what I did with this recipe and it turned out to be a hearty and flavorful meal that got both the toddler’s and the husband’s stamp of approval.
- 2 tbs shallots, minced
- 1 clove garlic, minced
- 1 tbsp canola oil
- 2 cups spinach, desteamed and roughly chopped
- 1 large chicken breast
- 1 cup white mushrooms, sliced
- 1 chipotle pepper in adobo sauce, minced
- 1 tsp olive oil
- 1 tsp butter
- 4 large tortilla
- 6 oz of sharp cheddar cheese, grated
- butter or cooking spray
- Place your chicken breast between two sheets of plastic wrap and pound until you achieve a uniform thickness.
- In a 10 or 12 inch skillet heat your canola oil over medium heat.
- Sprinkle both sides of chicken breast with salt, pepper and cumin and place in the pan.
- Cook the first side for 3-4 minutes or until golden brown, flip and cook for an additional 3-4 minutes or until golden brown.
- Remove chicken from the pan and set aside to rest.
- In the same pan add your butter and olive oil.
- When butter has melted add in the mushroom and cook for 3-4 minutes, stirring occasionally.
- While mushrooms are cooking, take this time to cut your chicken into 1/4″ slices and then cut those into 1/2-1″ pieces.
- Once mushrooms are cooked, remove them from the pan and drain away excess liquid.
- In the same pan add shallots, garlic, and chipotle peppers and cook until fragrant (about 30 seconds). Add in chicken, mushrooms and spinach to the shallot/garlic mixture and mix all together over medium heat until spinach is slightly wilted.
- Remove mixture from pan and place into a bowel.
- Now either butter one side of all four tortillas or spray your pan with cooking spray.
- Place a tortilla in the pan (butter side down if applicable) and top with 3oz of cheese and half the chicken mixture.
- Place second tortilla on top (butter side up if applicable) and cook over medium heat for 2-3 minutes or until the cheese starts to melt and the tortilla gets crispy.
- Flip (carefully or your filling will fall out) and cook other side for 2-3 minutes or until tortilla gets crispy.
- Repeat with second set of tortillas.
- Cut into triangles and serve with salsa and/or sour cream.
Source: Meals in a Madhouse