Chicken Mushroom & Spinach Quesadillas

• 1 tablespoon olive oil
• 1 large white onion, chopped
• 8 ounces white button mushrooms, sliced (about 3 cups)
• 3 garlic cloves, minced
• 2 cups chicken breasts, boneless skinless, cooked & chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 2 cups baby spinach leaves, sliced into strips
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 (10 inch) whole wheat tortillas
• 1/2 cup ranch dressing
• 1/2 teaspoon hot sauce
• 1 cup cheddar cheese (shredded) or 1 cup Mexican blend cheese
• 1/2 cup salsa
• 1/2 cup reduced-fat sour cream

1. Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes.
2. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
3. Mix ranch dressing with hot sauce.
4. Lay 1 tortilla on a flat work surface, spread 2 tablespoons of hot ranch sauce on each tortilla, and sprinkle with 1/4 cup shredded cheese.
5. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla.
6. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla.
7. Slice each quesadilla into quarters. Serve with sour cream and salsa for dipping.

olive oil, white onion, white button mushrooms, garlic, chicken breasts, ground cumin, chili powder, oregano, baby spinach leaves, salt, fresh ground black pepper, whole wheat tortillas, ranch dressing, hot sauce, cheddar cheese, salsa, sour cream

Taken from www.food.com/recipe/chicken-mushroom-spinach-quesadillas-363231 (may not work)