Stuffed with spinach, bacon and mushrooms, this quesadilla recipe is perfect as an appetizer or entree.
- Cook chicken in a small skillet until done. Set aside.
- In a larger skillet over medium heat, place large flour tortilla. On half the tortilla, place ¼ cup chicken, ¼ cup spinach and ¼ cup mushrooms. Sprinkle 1/8 cup bacon and ¼ cup mozzarella cheese. Cook until cheese begins to melt, then fold over the tortilla. Remove from skillet, place on plate and slice into triangles.
- Repeat with other three tortillas. Serve with guacamole, lettuce and tomatoes.