Build on the traditional Mexican classic by adding fun new ingredients like sliced mushrooms and a different creamy cheese. Watermelon-jicama salad is a refreshing side dish for this easy summer dish.
1 teaspoon olive oil
1 cup presliced mushrooms
1/2 cup thinly sliced onion
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon bottled minced garlic
1 tablespoon sherry or red wine vinegar
2 (10-inch) fat-free flour tortillas
1 cup shredded cooked chicken breast (about 8 ounces)
1 cup arugula
1/2 cup (2 ounces) shredded Gruyère cheese
How to Make It
Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add mushrooms, sliced onion, salt, and pepper to pan; sauté 5 minutes. Stir in garlic, and sauté 30 seconds. Add vinegar; cook 30 seconds or until liquid almost evaporates.
Arrange half of mushroom mixture over half of each tortilla. Top each tortilla with 1/2 cup chicken, 1/2 cup arugula, and 1/4 cup cheese; fold tortillas in half.
Wipe pan clean with a paper towel. Heat pan over medium heat. Coat pan with cooking spray. Add tortillas to pan. Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp.
Watermelon-jicama salad: Combine 4 cups (1/2-inch) cubed seedless watermelon, 1 1/2 cups (1/2-inch) cubed peeled jicama, 1 cup chopped English cucumber, and 1/2 cup chopped red onion. Add 2 tablespoons fresh lemon juice, 2 teaspoons sugar, and 1 teaspoon olive oil; toss well.
For the most part, these were tasty. While there are some things I would change, I will begin with the positives. I loved the choice of Gruyere cheese, however not everyone lives in the vicinity of a Wegmans or Trader Joes, so a choice might be an italian blend cheese. Arugula can be tough to get at some stores as well....baby spinach, while not as peppery would work ok.
The meat could stand some seasoning...had it not been for the garlic and onion, it would have been pretty bland. I added more sherry which did help. A reduced balsamic glaze would be awesome for these and might be something I try. I do believe this one is a keeper....the boys didn't complain!
This recipe is quick and easy! I use this as a salad more than a quesadilla. I serve the onion/mushroom mixture on top of a bowl of arugula. Add the chicken, and top off with Gruyere.... it is delicious! Just didn't see a reason to use a wrap for this when it could be healthier and just as yummy in a salad form.
This looks fabulous. My mouth is watering in this second. If only I was able to taste it. My friends have made this recipe though, and one is Australian and the other is Asian. They aren't used to these flavors, but that didn't stop them. Yum!
It has potential but by itself it is pretty plain. I like bolder flavors and this doesn't have it. It would be a good base to build on. I did grill the chicken and I used Pappy's Choice Seasoning Blend instead of salt and pepper.
These were wonderful! The onions and mushroom mixture was fantastic. I thought the serving was a little skimpy at first, but they are very filling! We will definitely make it again. Like others, we used spinach instead of arugula.