These quesadillas are filled with cheese, chicken, spinach, and mushrooms! Just add some guac and salsa on the side for extra flavor.
1 2 pound deli-roasted chicken
4 8 inchs flour tortillas
Fresh spinach leaves
1 cup sautéed mushrooms
2 cups shredded Monterey Jack cheese (8 ounces)
Preheat a griddle. Remove and discard skin from chicken. Pull meat from bones, discarding bones. Chop meat; reserve 2 cups. Cover and chill or freeze remaining chicken for another use.
Spoon chicken evenly on one half of each tortilla. Top with spinach and mushrooms. Sprinkle cheese evenly over mushrooms. Fold tortillas in half.
Place quesadillas on griddle. Cook over medium heat until brown on both sides and cheese melts. If desired, serve with salsa and guacamole. Makes 4 servings.
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