Goodness, it has been a while…and by a while, I mean five days. This week has been rough to say the least. I came back from my internship acting all smug because I was only going to have two classes on Tuesday and Thursday. I thought that I would have SO much free time to cook and bake and just enjoy life for a while. Pfffffffffffffft! That is not how this is working out. I am swamped with these half-semester turbo classes. I had two mid-terms today this week, and it’s only the third week of class. We also have this online business simulation for one of my classes that is just becoming the bane of my existence. It was a huge relief to be able to find some time to cook on Wednesday night, and you can bet that I will be taking advantage of the end of the week to do lots more this weekend.
This is the continuation of my Mexican theme that I mentioned last week when I made tortilla soup. I actually do really like quesadillas; it’s just that I eat them a lot because it’s pretty much the only thing that I will order at a Mexican restaurant. It’s been a little while though, and I have never made them before so I thought it was high time for some homemade chicken quesadillas. Usually I stay pretty bland and just order something with meat and cheese, but these have got all kinds of veggies!
I was fairly proud of making something so close to being healthy because I am probably the unhealthiest eater that ever lived. I cook pretty often as evidenced by this blog, but you might not realize that I blog about EVERYTHING that I make. That leaves a lot of days in the week when I am not cooking, and I tend to eat popcorn and/or ice cream for dinner. I should get a popcorn maker and an ice cream maker so then I could write a blog entry on those nights too and feel slightly more productive.
Before I get to the recipe, you may have noticed that I am excited about Easter since I changed the blog theme before we even reached April. It is my favourite holiday after Christmas, and I have been making lists of things to bake and cook this year. My list is really long, but I just wanted to open up the floor to any suggestions for cute Easter baked goods, or if anyone has got a favourite Easter recipe that they would like to see on here. Let me know because I love it, and I cannot get enough of cute bunnies!
This recipe made four 7″ quesadillas using the amount of chicken, but the veggies were really excessive. I used a red bell pepper instead of the onion because that’s what I had, and I liked it more than I probably would have with the onion. I cut the amounts of onion, mushrooms, and spinach in half because it just seemed like too much. The chicken is supposed to be cooked ahead of time, so I just cooked them in a skillet with a little bit of olive oil and some salt and pepper before I started with everything else.
1 Tbsp canola oil
1 large onion, chopped (about 2 cups)
8 oz white button mushrooms (about 3 cups)
3 cloves garlic, minced
2 cups cooked chopped skinless, boneless chicken breast (I bought a package of chicken breast chunks)
1 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 tsp salt
1/4 tsp fresh ground black pepper
4 flour 10″ tortillas (I used 8 7″ tortillas)
1 cup shredded Cheddar cheese (I also used Monterey Jack)
Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. I was not really sure what it meant by mushroom water…I did not buy canned mushrooms or anything. It could have meant the oil, but they looked a little dry to me so I added about 2 tablespoons of butter to the pan. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder, and oregano and stir until all spices are incorporated. Add spinach, salt, and pepper and cook until spinach is wilted, about 2 minutes.
Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another tortilla. Your amounts will differ if you are using smaller tortillas like I did so just eyeball it. I would think it was weird if you measured your cheese anyways. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in the pan and cook 3 minutes. Using a large spatula, gently flip the quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Serve with sour cream, salsa, and/or guacamole.