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October 21, 2019

CHICKEN MUSHROOM SPINACH QUESADILLAS WITH FETA

6 Comments

For a simple and delicious lunch, Chicken Mushroom Spinach Quesadillas with Feta is the way to go. If you have snacker in the house, make extra for a quick, reheatable snacks anytime of the day. 

Chicken Mushroom Spinach Quesadillas with Feta
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My son has been into feta lately. It has come to the point where I shouldn't bother to ask what kind of cheese he prefers, because I already know the answer.

"What do you want on your pizza?" "Feta."

"What cheese should I use in your calzone?" "Feta."

"What should I put in your quesadilla?" "Feta."



Chicken Mushroom Spinach Quesadillas with Feta



I don't usually keep this cheese in stock, but it has taken up residence in my fridge the last few weeks. So what is feta? It's a wonderfully crumbly aged white cheese. Although known as the national cheese of Greece, feta is also produced in a number of other countries and can vary in degrees of creaminess, sharpness, tanginess, and saltiness. 


What type of milk is it made of?

Feta can be made with sheep, goat, or cow's milk or a combination of the aforementioned. Authentic Greek feta is made of sheep's milk or a sheep's milk and goat's milk blend, with no more than 30% goat's milk.



Chicken Mushroom Spinach Quesadillas with Feta



Which is better, pre-crumbled or in brine?

The general consensus is feta sold in block form in brine is better. It is creamier, moister, and has more flavor than the pre-crumbled varieties. The brine also preserves the cheese longer. If you are cooking and desire creamier and softer texture, it is the best choice. 

With that having been said, I don't always follow the above guideline. For the purpose of avoiding waste, I use whatever I have. So, if pre-crumbled is what is in the house and has been opened, it's the pick of the day.




Chicken Mushroom Spinach Quesadillas with Feta

Now, these quesadillas! They are filled with chicken, mushrooms, fresh spinach, and feta. They make a simple and satisfying sandwich. I have been cranking out batches lately. I make sure there are extras for my son to reheat for lunch and midnight snacks. (And I mean literal midnight snacks. He eats at all hours of the day and night!) A quick warm-up in the toaster oven or the microwave and he is on his way to a substantial and filling snack.

These quesadillas are a great way to use up leftover chicken or rotisserie chicken. I always seem to have the latter on hand. They are one of the best buys in the grocery store. You can't beat them as a time saving option and as a vehicle for getting quick and easy dishes on the table. 

Meet you back here next time!♡


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CHICKEN MUSHROOM SPINACH  QUESADILLAS WITH FETA

Chicken Mushroom Spinach Quesadillas with Feta


INGREDIENTS:


3 ounces baby spinach
8 ounces mushrooms, cleaned and sliced (I used button mushrooms)
1/16 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon, vegetable or extra virgin olive oil
2 cups diced cooked chicken
5 ounces feta cheese
4 8-inch flour tortillas
2 tablespoons butter, melted


INSTRUCTIONS:

Preheat a 10-inch or 12-inch non-stick skillet on medium heat. Add spinach. Cook just until it wilts, about 30 seconds. Remove immediately. Set aside.

Turn heat to medium high. Add oil to the skillet. Add mushrooms in a single layer. Allow to cook for 1 minute. Add salt and pepper to extract liquid. Stir. Continue to cook until the mushrooms are caramelized and soft, stirring occasionally. Total cooking time is about 8 minutes. Reduce heat if it starts to burn during cooking.

Assemble the quesadillas. Place a tortilla on a work surface. Spread a rounded tablespoon of feta on one half of the tortilla, layer with 1/2 cup chicken, 1/4 of the mushrooms, 1/4 of the spinach, and an additional tablespoon feta. Fold the empty half of the tortilla over to form a semicircle. Press down gently to flatten slightly. Continue assembling the remaining tortillas.

Rinse and wipe the skillet clean. Preheat in the medium low. Brush tops of 2 quesadillas with butter. Place, butter side down into skillet. Cover. Cook until the bottom is golden brown, about 3 minutes. Brush tops with butter. Flip over. Cover and cook the second side until golden brown. Repeat for the remaining two quesadillas.

Makes 4 quesadillas.



Recipe Notes:

  1. If not using non-stick skillet, add a touch of oil to the pan prior to cooking spinach. More oil might be needed when cooking mushrooms to prevent sticking.
  2. The ingredients portions given are guidelines. Use more or less of a particular ingredient to suit your taste.



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6 comments:

  1. My family would love this! And I totally agree on the feta in brine!

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    Replies
    1. I'm so glad to hear your family would approve, Inger! There is a noticeable difference between the two kinds, but I like them both! :)

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  2. I usually buy feta in brine, but I do sometimes buy the pre-crumbled. This quesadilla looks delicious! My kids wouldn't eat it because they hate spinach and mushrooms, haha! My hubby and I love it though!

    ReplyDelete
    Replies
    1. I would be pretty impressed with your kids if they liked mushrooms and spinach! Glad you and the hubs would like it though! :)

      Delete
  3. OMG ... I made thise quesadillas yesterday and they are the best. So delicious...
    Thank you so much Thao...
    Now on to a new recipe to try😊😊😊😊😊

    ReplyDelete