• 2 Ratings

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)

  • Salsa (optional)

  • Guacamole (optional)


  • 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.

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  • Spoon chicken evenly on one half of each tortilla. Top with spinach and mushrooms. Sprinkle cheese evenly over mushrooms. Fold tortillas in half.

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  • 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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Nutrition Facts

472 calories, 28 g fat (15 g saturated fat, 3 g polyunsaturated fat, 9 g monounsaturated fat), 120 mg cholesterol, 513 mg sodium, 18 g carbohydrates, 2 g fiber, 2 g sugar, 37 g protein.


2 Ratings
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