Stacey's Savory & Sweet Home Cooking

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Portobello & Spinach Chicken Quesadilla

Posted by Stacey @ Savory & Sweet on April 12, 2012 at 10:00 AM

This was a stumble-upon recipe. I had some left-over tortillas, spinach, and cheese and this was the tasty result! Recipe makes 4 whole quesadillas.


8 Flour Tortillas

6-8 Chicken Strips or 2 Whole Chicken Breasts

1 Portobello Mushroom Cap, thinly sliced

3 Cloves of Garlic, chopped

2 Cups Fresh Spinach, chopped

1 Small Onion, thinly sliced

2 Cups Shredded Mozzarella Cheese

1 Tablespoon + Salt

1 Tablespoon + Fresh Ground Pepper

2 Tablespoons Extra Virgin Olive Oil

3 Tablespoons Butter

1 Tablespoon Dried Oregano

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder


Preheat oven to 350 degrees. Heat skillet w/ 1 tblsp of olive oil on med-low heat. Season chicken with 1/2 tblsp salt, pepper, and all the oregano, garlic & onion powder. Cook chicken about 5 mins on each side. In another skillet, heat 1 tblsp olive oil & 2 tblsp butter on med-low heat. Add sliced mushrooms and saute for a few minutes, until soft. Add onions and garlic with salt and pepper. Let saute for about another 2 minutes. Stir in chopped spinach and 1 tablespoon of butter. Spinkle the rest of the salt & pepper plus more if needed. Spinach will cook down in a few minutes. On a sheet pan, with aluminum foil, place the bottom piece of tortilla, add a layer of cheese to cover it. Chop the chicken and sprinkle about 1/3 cup on top of each. Spread spinach & mushroom mixture on top. Layer some more cheese on top, and place the top piece of tortilla and slightly press down. Place in oven for about 10 minutes, until cheese is melty. Once done, cut into four pieces and enjoy! Tip: I used greek dressing as a dipping sauce and it was de-lish!

Categories: Chicken, Appetizer

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1 Comment

Reply Jen @ The Scrumptious Pumpkin
9:18 PM on April 12, 2012 
Don't you love when those kitchen experiments turn out perfectly? This looks so delicious! :)