These Tex-Mex sandwiches are pan-fried and served with a quick corn and black bean salad. The variety of textures and flavors from the earthy, meaty mushrooms to the soft cheese and crisp tortillas combines to create a tasty, satisfying meal.
Helpful Hints:
- A quick way to defrost corn kernels is to place them in a strainer in the sink and run hot water through them.
- If you prefer, you can use two skillets and make both quesadillas at the same time.
- Make sure your bottle of dried spice is less than 6 months old.
Chicken-Mushroom Quesadillas
Makes 2 servings. Recipe by Linda Gassenheimer
1/2 pound boneless, skinless chicken breast cutlets (1/2-inch thick)
1/2 teaspoon ground cumin
Olive oil spray
1/4 pound sliced, baby bello mushrooms (about 12/3 cups)
2 cups washed, ready-to-eat spinach
Salt and freshly ground black pepper
2 8-inch flour tortillas (1 ounce each)*
1/4 cup shredded, reduced-fat Cheddar cheese (1 ounce)
Sprinkle chicken with ground cumin covering all sides. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add the chicken and mushrooms and saute 3 to 4 minutes or until mushrooms are soft and chicken cooked. Stir in spinach until it wilts, about 1 minute. Add salt and pepper to taste. Remove to a bowl.
Using the same skillet, spray again with olive oil spray and add one tortilla and heat about 1 minute or until bottom is golden. Turn over and spread half the chicken mixture over 1/2 the tortilla. Sprinkle half the shredded cheese over the chicken. Gently fold in half, cover with a lid and saute 1 minute. Remove to a dinner plate and repeat for second tortilla. Makes 2 servings.
Per serving: 300 calories, 11 g fat, 2 g saturated fat, 5 g monounsaturated fat, 85 mg cholesterol, 36 g protein, 21 g carbohydrates, 7 g dietary fiber, 2 g sugars, 460 mg sodium, 790 mg potassium, 425 mg phosphorus.
