Spinach, Chicken, Mushroom, and Cheese Quesadillas

1 10 ounce package frozen chopped spinach
4 10 inch flour tortillas
2 cups shredded cheese
2 tablespoons butter
6 ounces Portabella Mushrooms, cut in 1/2 inch slices
1 pound of b.s. chicken strips or thin sliced boneless skinless chicken breasts
1 tablespoon minced garlic
1 tablespoon olive oil
Guacamole
Sour Cream

1. Preheat oven to 350
2. Prepare spinach according to package directions. Squeeze out liquid.
3. Season chicken strips or breast with salt and pepper. Spray Pam in the frying pan and saute until no longer pink. (Cut into strips or shred the chicken once cooked.)
4. Place tortillas on backing sheet, spinkle with cheese and bake until cheese is melted.
5. Melt butter in a frying pan over medium heat. Add mushrooms and garlic and cook for seven minutes. Mix in spinach and chicken. Cook for three minutes, or until mushrooms are tender.
6. Divide the mixture among two of the tortillas and top them with the remaining tortillas to make a quesadilla.
7. Heat oil in a frying pan over medium heat and fry the quesidillas until golden brown. About 3 minutes.
8. Cut into wedges. Serve with guacamole and sour cream.

*The original recipe didn't call for chicken. I added it for a little more protein.

*It depends on how many quesedillas you want, according to how many tortillas you use. I made this recipe and used two small tortillas for myself and two regular sized tortillas for Scott and we had a little mixture left over. I packed the tortillas full though. You could probably get two more out of this if you had a thinner layer of the mixture. The recipe actually said to only use one tortilla, put mixture on one side, fold over and then cook. Whatever you want to do, I'm sure it will be just as tasty as it was for us. We loved it!