Several years ago my husband came across this Chicken-Mushroom Quesadilla recipe in, I think it was, Men's Health magazine. We love making it since it's so quick and easy, especially if you go the route I did this time. I used pre-cooked frozen grilled chicken and frozen spinach. I much prefer the frozen spinach that comes in a bag rather than the one in a box. I dread thawing out that block of green, then to have to squeeze out all the water. The bag kind is chopped up and there isn't all that extra water. Fresh is best, but not always on hand :)
The chicken-mushroomy-spinach quesadilla filling is all ready to go. I could eat it just like that!
Put some cheese (I used Kraft Mexican 4 Cheese blend) on the tortilla, spread on some filling, then top with more cheese. Top with another tortilla.
Flipping the tortilla without all the innards falling out can be tricky. So, what I do is use the cheese as my 'glue' to hold the thing together before flipping. I press down on the whole quesadilla, focusing on the edges to 'glue' the two pieces of tortilla together as the cheese melts. Then, with a large spatula underneath and my hand on top, I gently & quickly flip it over. Yay, disaster adverted!
If it doesn't work, no biggie, just eat it with a fork ;) It'll still taste the same!
All done, chicken-mushroom quesadilla perfection!
To print, left click >file >print. To save file to your computer, right click on image, then "save image as".Recipe Link: Easy Chicken-Mushroom Quesadillas