Half-eaten rotisserie chicken and bland grilled breasts are revived for these flavorful, inspired lunches that might just taste better than the dinners they were left over from.
Easy Chicken-Mushroom Quesadillas
Ingredients
1 tablespoon oil
1 giant onion, cut (about two cups)
8 ounces white button mushrooms, (about three cups)
3 cloves garlic, minced
2 cups toasted cut skinless, deboned malformation (1 breast half)
1 teaspoon ground cumin
1 teaspoon seasoning
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon contemporary ground black pepper
4 (10-inch) whole-grain flour tortillas
1 cup cut Mexican cheese combine or store cheese
1/2 cup condiment
1/4 cup reduced-fat cream
Directions
Heat the oil during a giant fry pan over a medium heat. Add the onions and mushrooms and cook till the mushroom water is gaseous and that they begin to brown, five to seven minutes.
Add the garlic and cook for one minute additional. Add chicken, cumin, seasoning and oregano and stir till all spices area unit incorporated. Add spinach, salt and pepper and cook till spinach is stale, regarding two minutes.
Lay one hot cake on a flat surface and sprinkle with 1/4 cup cut cheese. Spoon 1/2 chicken and vegetable mixture on high of cheese, then high with an extra 1/4 cup cheese.3
High with another flour hot cake. Heat an out sized slippery-fry pan with change of state spray over medium heat. Fastidiously place one quesadilla in pan and cook three minutes. Employing a giant spatula, gently flip quesadilla and cook an extra three minutes till gently brunet-and cheese is dissolved.
Repeat with second quesadilla. Slice every quesadilla into quarters. Place two quarters on a plate with one tablespoon cream and a pair of tablespoons condiment.