Quesadilla De La Casa Recipe
fajita chicken, spinach, wild mushrooms, pico de gallo, chihuahua cheese
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the fajita chicken, salt, and black pepper. Cook until the chicken is fully cooked and slightly browned, about 5-7 minutes. Remove from heat and set aside.
- 2
Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced wild mushrooms and cook for 3-4 minutes until they are tender. Add the fresh spinach and cook until wilted, about 2 minutes. Combine with the cooked chicken.
- 3
Assemble the Quesadilla
On one half of each tortilla, layer the chicken and vegetable mixture, pico de gallo, and shredded Chihuahua cheese. Fold the tortilla over to create a half-moon shape.
- 4
Cook the Quesadilla
In a clean skillet over medium heat, cook each quesadilla for about 3-4 minutes on each side, or until the tortillas are golden and the cheese has melted. Repeat with remaining tortillas.
- 5
Serve
Cut each quesadilla into wedges and serve hot with additional pico de gallo on the side.