Portobello & Spinach Quesadilla

• 2 Tablespoons Extra-virgin Olive Oil, Divided
• 8 whole Chicken Tenders
• 1- 1/2 Tablespoon Salt, Divided
• 1- 1/2 Tablespoon Fresh Ground Pepper, Divided Use
• 1 Tablespoon Dried Oregano
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 3 Tablespoons Butter, Divided Use
• 1 whole Portobello Mushroom Cap, Thinly Sliced
• 1 whole Small Onion, Thinly Sliced
• 3 cloves Garlic, Chopped
• 2 cups Fresh Spinach
• 8 whole Flour Tortillas
• 2 cups Shredded Mozzarella

1. Preheat oven to 350 F.
2. Heat a skillet with 1 tablespoon of olive oil on medium-low heat.
3. Season chicken with 1/2 tablespoon salt and pepper and all of the oregano, garlic and onion powder.
4. Cook chicken about 5 minutes on each side.
5. In another skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter on medium-low heat.
6. Add sliced mushrooms and saute for a few minutes until soft.
7. Add onions and garlic and the remaining salt and pepper.
8. Let it saute for about another 2 minutes.
9. Stir in chopped spinach along with remaining 1 tablespoon of butter.
10. Sprinkle on additional salt and pepper if needed.
11. Spinach will cook down in a few minutes.
12. On a sheet pan covered with aluminum foil, place four tortillas and add a layer of cheese to cover it.
13. Sprinkle about 1/3 cup of the cooked chicken chopped on top of each piece.
14. Spread spinach and mushroom mixture on top of each.
15. Layer some more cheese on top of that and place the top tortilla on each; then slightly press down.
16. Place in oven for about 10 minutes, until cheese is melty.
17. Once done, cut each into four pieces and enjoy!
18. Tip: I used Greek dressing as a dipping sauce and it was de-lish!

extravirgin olive oil, chicken tenders, salt, fresh ground pepper, oregano, garlic, onion powder, butter, mushroom, onion, garlic, fresh spinach, flour tortillas, mozzarella

Taken from tastykitchen.com/recipes/main-courses/portobello-spinach-quesadilla/ (may not work)