Chicken, Poblano, Spinach & Mushroom Quesadillas
Often on a week night when Mr. Wonderful is working late, I get the chance to make chick food.
Now, you’ve probably heard of “chick flicks”, but exactly what is chick food?
For me it usually involves multiple vegetables and sometimes no meat at all! Mr. Wonderful would be sorely disappointed if I didn’t serve meat up for a meal! Here are a few of my favorite chick foods.
Starting from top left and working across to the right, Creamed Spinach w/Pearl Onions, Savory Tomato, Roasted Garlic and Mozzarella Tarts, Cauliflower Gratin, Bacon Mushroom Ragout (over Cheesy Polenta), Bacon and Cremini Risotto, Asian Noodle Salad, Pesto Rosso on Flatbread, Butternut Squash Bruschetta with Sage Pesto and Grilled Shrimp Salad with Honey Lemon Basil Vinaigrette
Tonight I had the remnants of a leftover store-bought roasted chicken, so I broke the no meat rule but still added lots of yummy vegetables to my chick night food.
I set about making some quesadillas with some other stuff I had in the refrigerator.
To start, I cut open one bag of frozen chopped spinach.
You could use fresh and chop it up first, but this works perfectly and is the next best thing. I prefer it to boxed spinach. Boxed spinach is a frozen block of hardness and it takes a lot longer to cook off.
Dump it into a pot with 1/4 cup of water.
Put on the lid and let this thing steam for about 5 minutes.
I don’t like to boil my spinach to death…I like some life to it still. Bright green and looking like this is perfect. Remove it from the heat!
Next, put a little olive oil into a medium to medium-large skillet and turn the heat on medium.
Chop up one poblano pepper into small cubes and scoop them right into the pot.
Also chop up one-half of a medium red onion and add it right in. Also add in 2 cups of sliced mushrooms.
Now, I have to tell you – these are all my favorite things…I am so excited at this point in the game!
Sauté all of this around until the mushrooms get somewhat browned and the peppers and onions are softening up. This will take about 10 minutes over medium heat.
Now go ahead and spoon in your spinach.
Dump in 1/2 cup of salsa verde…You can get this in the Mexican section of your grocery store, but here is my homemade recipe if you feel daring.
Stir this around for about 2 minutes and let the salsa verde flavor the veggies and meat.
Then get two tortillas.
at this point, you have a choice. You can opt for butter, olive oil or cooking spray to put on your tortillas.
For a heart healthier diet, just lightly brush with olive oil or spray with cooking spray on one side only of both tortillas. Or lightly spread some butter on them.
Place one tortilla, butter (or oil or spray) side down on a hot flat griddle or fry pan. Important! Don’t walk away…this happens pretty quickly!
Spread some of your veggie/chicken mixture on top all the way to the edges, leaving about 1/2 inch border.
Sprinkle on some cheese …whatever kind you like – tonight I had a huge block of Asiago sitting in the refrigerator.
I think pepper jack would fabulous too!
Sprinkle some right over top of your filling.
And then spoon about a tablespoon of the salsa verde over top of all.
By this time your tortilla should have nicely browned on the bottom side. Place the other buttered tortilla with the butter side up over top.
Place a large spatula under it and gently flip it over. You may have to hold it together with your free hand.
The second side always seems to cook faster so check it after 30 seconds. If it’s golden-brown, then remove it to your cutting board. Cut it in half and then fourths with a pizza cutter or a large chefs knife. I got so darn excited at this point, I forgot to take a picture!
Chick food excites me. Sorry.
Serve it up on a plate with a side of sour cream and some more salsa verde.
I love chick food, oh YES I do.
But ya know what?
Mr. Wonderful came home and spotted the extra one I cooked and said “That looks GOOD!” and gobbled it up.
Maybe it wasn’t really chick food after all…
Do you have a favorite chick food? Leave me a comment below and tell me what it is! Guys, don’t feel left out! Tell me what we’d be surprised at (or not surprised) at what your favorite “guy food” is!
- 1 (14 oz.) bag chopped frozen spinach
- 2 T. olive oil
- 1 poblano pepper, chopped into ¼ inch cubes
- ½ red onion, chopped
- 2 c.sliced button mushrooms
- 2 c. shredded cooked chicken
- ½ c. salsa verde
- 8 soft tortillas (8 inch)
- ½ c. butter or olive oil or baking spray (for coating tortillas)
- Toppings - sour cream, salsa verde, cilantro
- Steam spinach in medium pot with ¼ c. of water over medium heat, about 5 minutes.
- Remove from heat.
- In another saute pan, add olive oil and turn on medium heat.
- When oil is heated, add next 3 ingredients and saute until softened, about 10 minutes.
- Add in spinach and chicken.
- Add salsa verde and stir to coat about 2 minutes.
- Butter tortillas (or brush with olive oil or spray with baking spray) on one side only of each tortilla.
- Place one tortilla face down with oiled side down on hot flat griddle or frying pan. Top with spinach mixture and spread evenly leaving ½ inch border.
- Top with another tortilla leaving the oiled side up.
- Check bottom after 30 seconds and if it's golden brown and crispy, gently flip over.
- After an additional 30 seconds, check second side.
- Remove to cutting board and cut into fourths with pizza cutter or large chef's knife.
- Serve with salsa and sour cream and cilantro.
Want to see what other fantastic bloggers made using peppers in Food Network’s Summerfest? Click on any of the links below!
Jeanette’s Healthy Living: How to Use Bell Peppers Six Ways
Feed Me Phoebe: Spanish-Style Shrimp and Squid Skewers with Red Pepper Sofrito
The Heritage Cook: Poblano Pepper, Corn and Potato “Chowder” Salad
Dishing: Bell Peppers Chutney/ Capsicum Chutney
The Lemon Bowl: Red Pepper Salsa
Weelicious: Bell Pepper Egg Flowers
Dishin & Dishes: Chicken, Poblano, Spinach and Mushroom Quesadillas
Domesticate Me: Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers
Taste With The Eyes: Cheeseburger Bloody Mary with Cherry Peppers and Pickles
Blue Apron Blog: Roadside Noodles with Bell Peppers, Tomatoes and Broccoli Raab
Napa Farmhouse 1885: Italian Pork Chops with Peppers and Chiles on Buttered Egg Noodles
Red or Green: Green Chile Pork Stew
Devour: Stuffed Peppers 5 Ways
Chez Us: Grilled Eggplant and Carmen Pepper Pizza
Daily*Dishin: Marinated Peppers and Shrimp New Orleans Style
FN Dish: Sensational Stuffed Peppers