YOUR SOLIN GENERATED RECIPE
Spinach Mushroom Bell Pepper Quesadillas
Sautéed mushrooms, peppers, and spinach folded into a crisp whole wheat tortilla with shredded chicken and melted cheese for a savory, golden-brown finish.
INGREDIENTS
1 medium whole wheat tortilla
4 oz cooked chicken breast
1 oz part-skim mozzarella cheese
1 cup sliced mushrooms
0.5 cup sliced bell peppers
1 cup fresh baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 cup mixed greens
1 tbsp balsamic vinegar
PREPARATION
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the sliced mushrooms and bell peppers to the skillet and sauté for 5 minutes until the vegetables are tender and the mushrooms have released their moisture.
Toss in the fresh baby spinach, sea salt, black pepper, and garlic powder, stirring constantly until the spinach is just wilted.
Remove the sautéed vegetable mixture from the skillet and set aside on a plate.
Wipe the skillet clean if necessary and place the whole wheat tortilla in the pan.
Sprinkle half of the mozzarella cheese over one half of the tortilla, then layer on the cooked chicken and the sautéed vegetable mixture.
Top the vegetables with the remaining mozzarella cheese and fold the tortilla in half to close.
Cook for 2-3 minutes per side, pressing down gently with a spatula, until the tortilla is golden-brown and the cheese is completely melted.
In a small bowl, toss the mixed greens with balsamic vinegar to serve as a fresh side salad.
Slice the quesadilla into wedges and serve immediately alongside the greens.