Mushroom Chicken Quesadilla Recipe

This week I’m trying something different from what I usually do for articles. One of the biggest things that I still struggle with is eating healthy. As much as I enjoy cooking, it just never takes a priority within my already crowded schedule. This makes take-out almost always a preferred option in my mind. Sure, these mushroom chicken quesadillas are far from “healthy”, but they definitely have take-out beat!

Recently, Angela and I had a “Meal Prep Sunday” where we did a ton of cooking for the week ahead. This is nothing ground-breaking but is something we are trying to make into a weekly habit.

One of the breakaway hits of the day were these Mushroom Chicken Quesadillas. They tasted great and were really easy to make. We even decided that they were better in part because of the whole wheat tortillas we used (which are healthier than the white tortillas we normally use).

Now, I’m not saying these are healthy by any means. They are, however, certainly healthier than the (until recently) usual go-to dinner of our family – take out.

Also, although the original recipe I based these on called for cooking them on a skillet, I found it was much easier to use our panini press.

So, because the quesadillas were so good, I decided to do up a recipe article and share with all of you. Enjoy!

The Details:

Print Recipe
Mushroom Chicken Quesadilla Recipe
Cuisine Mexican
Prep Time 45 minutes
Cook Time 20 minutes
Passive Time 25 minutes
Servings
servings
Ingredients
Cuisine Mexican
Prep Time 45 minutes
Cook Time 20 minutes
Passive Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat the oil in a large saute pan.
  2. Add the onions and mushrooms and cook over medium heat until they brown.
  3. Add the minced garlic and cook for another minute.
  4. incorporate the cumin, chili powder, oregano, and chicken. Stir everything until the spices are evenly mixed throughout.
  5. Add salt and pepper (to taste).
  6. Add spinach and cook until it's slightly wilted.
  7. One-by-one lay out each tortilla and spread an even layer of cheese over half of it. cover the cheese with a layer of the chicken and vegetable mixture. Finish off with another layer of cheese and then fold the tortilla in half.
  8. Use a tortilla or panini press to cook each quesadilla for approximately 2 minutes, or until the cheese starts to melt out the edges.
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Egg Cup Omelets Recipe

It’s unfortunate, but when you’re trying to eat healthy the most important meal of the day usually gets the shaft. You can probably relate, but mornings are crazy around here. I am often tempted to just swing through Dunkin Donuts and pick up a super easy, super yummy, and super unhealthy breakfast sandwich. Then I stumbled across this recipe for Egg Cup Omelets. Sure, it takes a little planning ahead to make them each Sunday, but they are so easy to eat on the go over the week.

Why egg cup omelets?

As I said, mornings around here are crazy. Cail and I love breakfast food, though – fried eggs, eggs benedict, french toast… you get the picture.

The problem is that most breakfast foods just aren’t good for “on the go”. We just don’t have time to cook a nice meal in the mornings, never mind sit down at the table to eat it. We need something that we can hold in one hand while we are wrangling the kids out the door with the other.

The few breakfast foods that are conducive to eating on the go tend to be on the unhealthy side. The previously mentioned Dunkin Donuts breakfast sandwich being on that list.

These egg cup omelets solve both of those problems. They are basically healthy vegetables and egg whites. There are not even egg yolks in them! Additionally, cooking them in a muffin tin makes them nice and portable for eating in the car or grabbing bites in between rushing around the house. All you have to do is pop them in the microwave for about 20-30 seconds each and you’re all set.

Print Recipe
Egg Cup Omelets
Course breakfast
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Course breakfast
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Instructions
  1. Preheat your oven to 350 degrees.
  2. Spray a muffin tin with the coconut oil spray.
  3. Whisk the egg whites with the salt and pepper in a bowl. Experiment with the salt and pepper each batch that you make to suit your taste. Set aside.
  4. In a separate bowl, mix together the bell peppers and spinach.
  5. Fill each cup of the muffin tin half way with the vegetable mixture. Leave it loose so that the egg mixture will surround the vegetables when added.
  6. Carefully pour the egg whites evenly into each of the 12 cups in the tin to fill each approximately 1/2 - 2/3 full.
  7. Bake for 25-30 minutes, or until egg whites have set.
  8. Remove from the oven and top with the green onions. Serve warm.
  9. Alternatively, you can store them in the refrigerator and reheat throughout the week as a quick breakfast on-the-go!
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