Tasty Chicken & Mushroom Quesadilla Recipe

 

Quesadillas are among the quickest and easiest dishes to prepare. If you keep a supply of flour tortillas and shredded cheese on hand in your fridge, you're always just a few minutes away from having a tasty meal. Quesadillas are a terrific way to use up leftover meats and vegetables, as well as an easy solution for using up fresh produce that's on it's "last legs". The next time you have left over grilled chicken and some fresh mushrooms on hand, try this delicious quick dinner, appetizer, or snack recipe!

Chicken and Mushroom Quesadilla Recipe

Ingredients:

2 cups of cooked chicken, chopped or shredded

8 ounces of sliced fresh white or portabella mushrooms

2 cups of shredded cheese (sharp cheddar, jalapeno jack, or Mexican seasoned)

2 tablespoons of chili powder

1 clove of minced garlic

1 small white or yellow onion, chopped

1 Tablespoon of extra virgin olive oil

1 Tablespoon of butter

8 large flour tortillas

Quesadilla Filling

Heat a large skillet over medium high heat. Place the butter and olive oil in the skillet. When the butter is melted, add the chili powder, garlic, onions, and mushrooms. Sauté for ten minutes, or until the vegetables are tender. Remove the skillet from the heat and stir in the chicken and shredded cheese.

Preparing the Quesadillas

To stuff the tortillas, simply lay each tortilla on a flat surface, spoon the chicken and vegetable mixture over half the tortilla, and fold in half.

Depending on your preference, you can prepare your quesadillas on the stove top or in the oven.

Stove Top Instructions

Heat another large skillet over medium high heat, and melt an additional tablespoon of butter in the skillet. Once the skillet is hot, simply place one or two (depending on skillet size) of the prepared tortillas in the pan and cook until one side is brown, approximately three minutes. Flip and cook the other side for approximately the same length of time.

Oven Instructions

Preheat your oven to 350 degrees. Line a cookie sheet with aluminum foil. Lightly brush one side of the prepared quesadilla with olive oil, or spray with nonstick cooking spray. Place on foil lined pan, and then repeat the olive oil or cooking spray step on the top side of the tortilla. Bake until tortillas are browned, which will take approximately 10 minutes.

Serving Suggestion

If serving these delicious chicken & mushroom quesadillas as a main course, give each diner one or two complete pieces. If serving as an appetizer, cut each quesadilla into quarters and arrange on a tray. Either way, provide diners with sides of sour cream, salsa, and/or guacamole. Many people will enjoy a light sprinkling of fresh cilantro as well.

More by this Author


Comments 3 comments

Whitney05 profile image

Whitney05 8 years ago from Georgia

Yummy! I like quesadillas.


Bug Mee profile image

Bug Mee 8 years ago from Great Midwest

Dinner for tomorrow!!!!!!!!!!!!!!!!!!!!!!!Yee Ha...


Malabo Wabo 5 years ago

These are fantastic! The only change I made was simmering the shredded chicken in a sauce made of catsup and water, which gave the chicken an added flavor.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working