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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 388
  • Calories from fat: 29%
  • Fat: 12.5g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 38.5g
  • Carbohydrate: 31.3g
  • Fiber: 1.7g
  • Cholesterol: 65mg
  • Iron: 2.8mg
  • Sodium: 759mg
  • Calcium: 429mg

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

  1. 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.
  2. 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.
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