I was having a spastic day in the kitchen the first time I made these. It was the night after I had frosted and decorated these and these, plus I had an 11-hour work day, so I was exhausted. I didn't start making them until 7pm, and when I saw the "marinate for at least 1 hour" bit, I was having none of that! I decided to cut the chicken into small pieces before marinating to speed up the process. I guess I ended up changing the recipe a bit, but the original is linked below, which includes button mushrooms, so check it out if you like mushrooms!
Chicken and Spinach Quesadillas
For the marinade:
1 Tablespoon extra virgin olive oil, plus extra for sauteing/grilling
1/4 teaspoon red pepper flakes
Juice of 1 lime
1 large or 2 small chicken breasts, cut into small pieces
1 large clove garlic, grated
fajita seasoning to taste (~1/8-1/4 package, I prefer McCormick)
~1 cup shredded Monterey Jack cheese
1 1/2 cups fresh spinach leaves, torn
2-3 large flour tortillas
1. Add marinade ingredients to a resealable plastic bag and squeeze to mix. Marinate in fridge for 30 minutes.
2. Heat a medium skillet over medium-high heat with a little olive oil. Add grated garlic and saute for 30 seconds. Add all of the contents of the plastic bag and sprinkle on fajita seasoning. Cook until chicken is done and moisture is absorbed. Toss in torn spinach and cook until wilted, remove from heat.
3. Heat a grill pan over medium-high heat and brush lightly with olive oil. Place a tortilla down on the pan, add some Monterey Jack cheese, then 1/2 or 1/3 of the chicken/spinach mixture (depending on how much you have), and top with more of the cheese. Fold over the tortilla and cook until tortilla is crispy and grill marks have formed. Flip to cook other side. Repeat with remaining quesadilla(s).
4. Cut quesadillas with a pizza cutter. Serve with salsa and light sour cream. Enjoy!!!
Source: Adapted from Annie's Eats