Chicken, Spinach & Mushroom Quesadillas

I know what you're thinking - why, during this, the sixth heatwave of the summer for those of us on the East Coast - are you even suggesting cooking? The truth is that even as the mercury climbs, we still need to eat AND since this is a stovetop dish, it won't even heat up your kitchen more than maybe two or three degrees.

I took two chicken breasts and diced them into bite size pieces and sauted them in a wee bit of olive oil. This is pretty flexible - you can add some cumin, cayenne, garlic, salt, and chili powder to give it a kick, leave the chicken out altogether for a veggie dish, or just keep the chicken in its natural juices.

Once the chicken is cooked through, add about 6 ounces of sliced button mushrooms (I went with brown baby bella mushrooms). Once tender, add about 2 packed cups of fresh baby spinach until the spinach is wilted. Generally I warm my tortillas in the toaster oven while the mushrooms and spinach are cooking so when everything is finished, the monterey jack cheese that you will sprinkle on the bottom half of each, melts quicker. Layer your chicken-mushroom-spinach mix on top of the cheese and fold the tortilla in half to enclose the filling, pressing closed firmly.

Wipe out your frying pan with a paper towel and add each quesadilla to the pan one at a time, cooking until each is golden brown on each side. You can brush each with some oil, but I've found it isn't necessary. Plate, top with some sour cream and salsa fresca, and serve.