Make Yourself a Dang Quesa-dill-a!

This post has been linked to Eat at Home.

A trophy for the first person who can tell me what movie that line comes from! All the boys in our house can quote practically every line from every movie they've ever liked—and they did like that movie. The quoting of media soundbites makes it in to the common vernacular of our family's everyday speech.

Okay,… if you've given up guessing, I'll tell you. The movie is Napolean Dynamite.

I'd imagine that Napolean's version of a quesadilla would involve a flour tortilla and mounds of grated cheese. It is after all, a staple in our house as well. Today, we're going to kick up the quesadilla a few notches and give it the wow! factor—the likes of which, I'm sure Napoleon has never seen.

The boys had gone off in different directions the other night so I whipped up these chicken-mushroom quesadillas for my husband and me. I'm thankful that I made enough for the boys to have some when they got home later that night. They were delicious. They were easy to throw together with healthy, fresh ingredients. My husband and I both agreed, they were restaurant quality!

These would make a nice dinner meal adding a side and or salad. Or you might consider having them with soup: corn chowder, tomato or black bean. Whatever you choose, give these a try, you won't regret it!

Chicken-Mushroom Quesadillas

Adapted from Ellie Krieger

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 8 ounces white button mushrooms, coarsely chopped (about 3 cups)
• 3 cloves garlic, minced
• 2 cups cooked diced skinless boneless chicken breast (1 breast half)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 2 cups spinach leaves, coarsely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 10-inch flour tortillas (preferably whole-wheat)
• 1 cup shredded sharp cheddar cheese (4 ounces)
• butter (for lightly spreading on tortillas)
• 1/2 cup salsa
• 1/4 cup reduced-fat sour cream

Heat the oil in a large skillet over medium heat. Add the onions and mushrooms and cook, stirring occasionally, until the mushroom water has evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook, stirring for 1 minute more. Add the chicken, cumin, chili powder, and oregano and stir until all the spices are incorporated. Stir in the spinach, salt and pepper and cook until the spinach is wilted, about 2 minutes.

Lay the tortillas on a flat surface. Sprinkle half of each tortilla with 2 tablespoons of shredded cheese. Spoon 1/4 of the chicken mixture on top of the cheese on each tortilla, then top each with 2 more tablespoons of cheese and fold the tortillas over into half-moon, pressing down lightly to seal them closed.

Spread a little butter on both sides of tortilla and place in skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until lightly browned and the cheese is melted, about 3 minutes per side. Repeat with the remaining quesadillas. Slice each quesadilla in half. Serve with the salsa and sour cream.

Yield: 4 Servings