Quesadilla Goodness

Good evening, friends!

I hope this post finds you well! It' been a while since I have posted, so I wanted to drop in with this quick and easy recipe I cooked up last night.

Ingredients
4-5 c Fresh spinach leaves
8 oz. Sliced mushrooms
2 pints canned chicken
   (or 3 cans store-bought chicken), drained
   of any liquid
6 slices Bacon, chopped
1 t Cumin
1/2 t Garlic powder
1/4 t sea salt
1/4 t seasoning salt
1/4 t chili powder
1 package flour tortillas
1 stick butter

Directions
If you want your mushrooms to be supercharged with vitamin D, sit them in the sun for an hour before you are ready to begin. No, really! I promise I haven't fallen off my rocker! Look it up; it's really a thing!

I've done some crazy things
in my life, but this feels
plumb nutty!

While your mushrooms are enjoying the sun, you can use the time to gather and prepare your other ingredients. Wash and chop your four or five cups of spinach and chop up the six slices of bacon. When the time is up for your mushrooms, toss them in the food processor and chop them really fine.

I finally got to use the spinach
from our garden! Eeek!

To a hot skillet, add the chopped bacon. Cook until done, but not crispy.

Add in the processed mushrooms. 

Continue cooking until liquid is cooked out. 

I know it doesn't look too special at this point. Just trust me, and keep going! You won't regret it, and you won't even realize the mushrooms are even in the quesadillas in the end.

Add the spices and the drained chicken.

I use my own chicken that I can. It is already seasoned some. You may find you need to add more seasoning to your chicken if you use store bought canned chicken.  (You would probably be okay doubling the seasonings, but just start with one and a half times the amount of spices called for. If it is still not up to par for your taste, then go ahead and add in another half of what the original recipe calls for.) Cook, stirring often, until the the chicken is heated through. 

Add the chopped spinach.

Cook and stir until the spinach has wilted.

Now, this filling would be good for tacos or burritos topped with avocados, tomatoes, lime, and/or lettuce, but since my little, rural grocery store specializes in less than desirable produce, I opted for plain quesadillas in my pinch for time.

To make the quesadillas, I set out my tortillas and topped half of the tortilla with the filling and cheese. 

Use whatever cheese makes your heart sing! Fold the tortillas in half. Butter a hot (but not too hot!) griddle or skillet. 

Place the quesadillas on the griddle or in the skillet. Cook until desired doneness. Flip the quesadillas over and repeat. We like our tortillas with a little crunch, so I cook mine longer than most people would cook a traditional quesadilla. How fast it cooks depends on how high you have the temperature. I keep my griddle at about 250°F. I start checking them after two or three minutes.

Once your quesadillas have reached your desired doneness, they are ready to be served. I cut ours in half. They are wonderful served with homemade guacamole and pico de gallo, but again, my rural grocery store.... I had to opt for Mexican corn and sour cream.

I hope you get to try this recipe and enjoy it! Have fun with it, and make it your own! Let me know what you come up with! I always enjoy learning from others!

Until we meet again, may you be blessed! ❤️