Chicken and mushroom quesadilla

Ingredients:

• 4 (diameter 25 cm) whole wheat tortillas
• 1 tbsp. l. rapeseed oil
• 1 large onion, chopped (about 2 cups)
• 250 g of champignons (about 3 cups)
• 3 cloves garlic, finely chopped
• 2 cups boiled, chopped, skinless, boneless chicken breast (half of 1 breast)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 teaspoon dried oregano
• 2 cups spinach leaves, chopped
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 cup coarsely grated cheese mixture (cheddar, Colby, and Monterey Jack) or just cheddar
• 1/2 cup salsa
• 1/4 cup sour cream

Preparation:

1. Heat oil in a large skillet over medium heat. Cook the onions and mushrooms until they've evaporated and are beginning to brown, 5–7 minutes. Add the garlic and cook for another minute. Add the chicken, cumin, chili powder, and oregano and toss to combine. Add the spinach, salt, and pepper and cook until the greens are wilted, about 2 minutes.
2. Place 1 tortilla in front of you and sprinkle with 1/4 cup shredded cheese. Top with half the chicken and vegetable mixture, then sprinkle with another 1/4 cup cheese. Top with another tortilla. Heat a large nonstick skillet over medium heat, sprayed with cooking spray. Carefully place 1 quesadilla in and cook for 3 minutes. Carefully flip it with a large spatula and cook for another 3 minutes, until lightly browned and the cheese is melted.
3. Repeat with the second quesadilla and the other half of the filling and cheese. Cut each tortilla into quarters. Place two quesadillas on a plate with 1 tablespoon sour cream and 2 tablespoons of salt. salsa.