Tasty Tuesday: Chicken, Spinach, & Mushroom Quesadillas

It's so secret that my hubby and I love Mexican food.  We eat some form of the cuisine at least once a week.  When I ran across this recipe, I knew I had to try it.  Much to my surprise, the hubby said it possibly could be his favorite Mexican dish I have made so far.

Ingredients

1/2 lbs. cooked chicken, shredded

16 ounces portobello mushrooms, sliced
1/3 cup white wine
3 tablespoons (additional) white wine
1 bag baby spinach
12 whole wheat flour tortillas
8 ounces monterey jack cheese, grated

3 ounces mozzarella cheese

1 tablespoon extra virgin olive oil

Salt and pepper to taste

Directions

For the chicken, I cooked two boneless skinless breasts on low in the crock pot with water for about 6 hours.  The chicken is amazingly tender and shreds so easily.

Heat olive oil in  large skillet and add sliced mushrooms. Sprinkle with salt and pepper and saute over medium-high heat for 2 minutes, then pour in white wine. Continue cooking for 6 to 8 minutes, or until all liquid is evaporated. Remove mushrooms from skillet and set aside.

Return skillet to stovetop and reduce heat to medium-low. Add a couple of tablespooons of white wine and olive oil. Add spinach to skillet and stir gently as it wilts. Sprinkle with salt and pepper, then cook for 2 minutes. Remove from skillet.

To assemble the quesadillas, arrange grated monterey jack, spinach, chicken and mushrooms on top of one flour tortilla. Dot with mozzarella. Top with a little more monterey jack, and then the second tortilla. Grill both sides until golden brown and until cheese is melted. Repeat with remaining tortillas and filling.

Slice quesadillas into four wedges and serve immediately.

I made a few adjustments and additions, but the recipe is adapted from Pioneer Woman's Spinach and Mushroom Quesadillas.


Linking up With 33 Shades of Green for Tasty Tuesdays!