I saw this on the Food Network-Healthy Appetite. Absolutely DELICIOUS, healthy, and easy. I used a couple pieces of chicken I had already cooked up. This recipe is great for lunch or dinner!

Ingredients

4 serv.

canola oil↗1 tablespoon
large onion, chopped (about 2 cups)↗1
white button mushrooms (about 3 cups)↗8 ounces
garlic cloves, minced↗3
cooked chopped chicken breasts (1 breast half)2 cups
chili powder↗1 teaspoon
baby spinach leaves↗2 cups
salt↗1⁄2 teaspoon
fresh ground black pepper↗1⁄4 teaspoon
(10 inch) whole wheat tortillas↗4
shredded cheddar cheese↗1 cup
salsa1⁄2 cup
reduced-fat sour cream↗1⁄4 cup

Step-by-step instructions

1
Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until they begin to brown, 5 to 7 minutes.
2
Add the garlic and cook for 1 minute more.
3
Add chicken, and chili powder, and stir until incorporated.
4
Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
5
Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla.
6
Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla.
7
Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Source: food.com

Original recipe ↗

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