Chicken, Mushroom, and Cheese Quesadillas

Using preshredded cheese and presliced mushrooms makes these quesadillas a snap to prepare.

Yield:

4 servings (serving size: 1 quesadilla)

Recipe from

Nutritional Information

Calories 388
Caloriesfromfat 29 %
Fat 12.5 g
Satfat 5.7 g
Monofat 2.5 g
Polyfat 0.9 g
Protein 38.5 g
Carbohydrate 31.3 g
Fiber 1.7 g
Cholesterol 65 mg
Iron 2.8 mg
Sodium 759 mg
Calcium 429 mg

Ingredients

1 teaspoon olive oil
1 teaspoon ground cumin
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
12 ounces skinless, boneless chicken breasts, cut into 1/4-inch-thick slices
3/4 cup chopped onion
1 (8-ounce) package presliced mushrooms
1 garlic clove, minced
1 jalapeño, seeded and chopped
4 (8-inch) flour tortillas
1 1/2 cups (6 ounces) preshredded light Mexican cheese blend (such as Sargento)

Preparation

Heat olive oil in a large nonstick skillet over medium-high heat. Combine ground cumin, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; sprinkle over chicken. Add chicken to pan, and sauté 5 minutes or until browned. Remove chicken from pan; set aside. Add onion, mushrooms, garlic, jalapeño, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; sauté 5 minutes. Remove from pan; let stand 5 minutes. Wipe pan with paper towels.

Heat pan over medium heat. Sprinkle each tortilla with about 1/3 cup cheese. Arrange 1/2 cup mushroom mixture over one-half of each tortilla. Arrange chicken evenly over mushroom mixture. Carefully fold each tortilla in half. Add 2 quesadillas to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat procedure with remaining quesadillas. Serve immediately.

Note:

David Bonom,

July 2004