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Chicken, Mushroom, and Gruyere Quesadillas

Chicken, Mushroom, and Gruyère Quesadillas
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Prep time 30 mins
Yield

4 servings (serving size: 1/2 quesadilla)

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.

Ingredients

  • 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
  • Cooking spray

Nutrition Information

  • calories 270
  • fat 8.9 g
  • satfat 3.7 g
  • monofat 3 g
  • polyfat 0.8 g
  • protein 25.2 g
  • carbohydrate 20.3 g
  • fiber 3 g
  • cholesterol 64 mg
  • iron 1.7 mg
  • sodium 391 mg
  • calcium 242 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.