Ingredients

• 1 tablespoon oil
• 1 large onion, chopped
• 3 cups white button mushrooms, (about 3 cups)
• 3 cloves garlic, minced
• 2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 2 cups baby spinach leaves, sliced into ribbons
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 (10-inch) whole-grain flour tortillas
• 1 cup shredded Mexican cheese or cheddar

Method

• Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes.
• Add the garlic and cook for 1 minute more.
• Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated.
• Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
• Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese.  Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla.
• Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla.

Ingredients 

• 1 cup pork, sliced into 1 inch strips
• 1 cup chicken pieces
• 1 cup chicken liver and gizzard, sliced into small pieces (optional)
• 5 cloves of garlic, diced
• 2 onions, diced
• 1 cup cauliflower  
• 1 cup string beans  
• 1 carrot, sliced thinly
• 1 red bell pepper, strips
• 1 green bell pepper, strips
• 2 tablespoons cornstarch, dissolved in 1/4 cup of water
• 2 cups water or chicken broth
• 3 tablespoons sesame oil (optional)
• 3 tablespoons fish sauce
• 4 tablespoons oil
• salt and pepper

Method

• Sauté garlic, onions and pork in a big pan.
• Add chicken pieces, chicken liver and gizzard.
• Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until the pork and chickens are cooked.
• Mix in vegetables. Add the remaining 1 cup of stock, fish sauce and the dissolved cornstarch.
• Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.
• Add salt and pepper to taste.