Whoever first conceived of quesadillas is a genius: It's virtually impossible to go wrong with the combination of skillet-toasted flour tortillas, diced vegetables and meat, and warm, melted cheese.
Take advantage of last night's versatile roasted chicken and vegetables like mushrooms and spinach to create a filling Monday night supper. If you don't have time to grab those, make your life easier: Plenty of other mix-ins, like bell peppers, roasted piquillos, beans, or cooked broccoli would work, too.
Serve it alongside fresh salsa, and you've got a symphony of well-balanced flavors — as well as a nutritionally balanced meal. Make this in minutes when you read on.
Ingredients 3 Tbs. corn oil Directions Serves 4.
Chicken and Spinach Quesadillas
6 oz. fresh button mushrooms, trimmed and sliced
2 cups packed baby spinach
2 cups shredded roast chicken, homemade or purchased
8 flour tortillas, each 10 inches in diameter
2 cups shredded Monterey jack cheese
1/2 cup sour cream
1/2 cup salsa, homemade or purchased
3 Tbs. corn oil