Simple Chicken and Mushroom Quesadillas

If you're craving something comforting yet nutrient-packed, these easy chicken-mushroom quesadillas check every box. Loaded with lean protein, sautéed mushrooms, spinach, and gooey cheese, they’re a satisfying twist on the classic quesadilla with better-for-you ingredients.

Perfect for busy weeknights, this recipe uses pre-cooked chicken and pantry spices to deliver bold flavor in under 30 minutes. Pair with salsa and a dollop of reduced-fat sour cream for a balanced, family-friendly dinner that even picky eaters will love.

Ingredients

• 1 tablespoon canola oil

• 1 large onion, chopped (about 2 cups)

• 8 ounces white button mushrooms (about 3 cups)

• 3 cloves garlic, minced

• 2 cups cooked chopped skinless, boneless chicken breast (about 1 breast half)

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1 teaspoon dried oregano

• 2 cups baby spinach leaves, sliced into ribbons

• 1/2 teaspoon salt

• 1/4 teaspoon fresh ground black pepper

• 4 (10-inch) whole-grain flour tortillas

• 1 cup shredded Mexican cheese blend or sharp cheddar

• 1/2 cup salsa

• 1/4 cup reduced-fat sour cream

Directions

1. Sauté the vegetables:
   In a large skillet over medium heat, warm the canola oil. Add onions and mushrooms, cooking for 5–7 minutes, or until mushrooms release their moisture and start to brown. Stir in garlic and cook for 1 minute more.

2. Add protein and spices:
   Add the chopped chicken, cumin, chili powder, and oregano. Stir to evenly coat. Add spinach, salt, and pepper, and cook another 2 minutes until spinach is wilted.

3. Assemble the quesadillas:
   On a flat surface, place one tortilla. Sprinkle with 1/4 cup cheese. Add half of the chicken-veggie mixture, then top with another 1/4 cup cheese. Place a second tortilla on top to form a quesadilla.

4. Cook the quesadillas:
   Spray a large nonstick skillet with cooking spray and heat over medium. Carefully transfer the assembled quesadilla to the pan. Cook 3 minutes, flip gently with a spatula, and cook another 3 minutes until golden brown and cheese is melted. Repeat with remaining ingredients to make a second quesadilla.

5. Serve and enjoy:
   Slice each quesadilla into quarters. Serve 2 quarters per plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Why You’ll Love It

• Protein-rich: Chicken and cheese provide high-quality protein to keep you full.

• Fiber boost: Whole-grain tortillas and veggies increase fiber for better digestion.

• Flavor-packed: Spices like cumin and chili powder bring bold flavor without added salt.

• Quick & Easy: Ready in under 30 minutes using simple, wholesome ingredients.

Tip:

Swap in rotisserie chicken or leftover grilled chicken to make this recipe even faster. You can also sub kale or arugula for the spinach, or add black beans for an extra boost of fiber.

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