Chicken Mushroom Quesadillas *HEALTHY*

Ingredients:
Cooking Spray
1 large onion, chopped
8 ounces white button or baby bella mushrooms
3 cloves garlic, minced
2 cups cooked chopped skinless, boneless chicken breast
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons (if desired)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10-inch) whole-grain flour tortillas
1 cup shredded 2 % four cheese blend or sharp cheddar
1/2 cup salsa
1/4 cup reduced-fat sour cream

Directions:
Prepare chicken ahead of time. Spray chicken with cooking spray, sprinkle with salt and pepper and bake in a 350 degree oven for approximately 25 minutes, until cooked through. Cool & regfrigerate until ready to use.

For Quesadillas:
Spray a large skillet with cooking spray, place over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach (if desired), salt and pepper and cook until spinach is wilted, about 2 minutes.
Lay 1 tortilla on a flat work surface and on one half of the tortilla, sprinkle 2 tablespoons shredded cheese. Spoon 1/4 chicken mixture on top of cheese, then top with an additional 2 tablespoons cheese. Fold the tortillas over into half-moons, pressing down lightly to seal them closed.
Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 2 quesadillas in pan, turning once, until lightly browned and cheese is melted, about 3 minutes per side. Repeat with two remaining quesadillas. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.