4 servings (serving size: 1 quesadilla)

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

How to Make It

Step 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.

Step 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.

Ratings & Reviews

cathylk621's Review

August 05, 2009
Good recipe, I also added 1 can of drained black beans to the onion mixture. Served them with sour cream, salsa and guacomole.

oduamy's Review

April 03, 2009
Very filling and flavorful! I'll definitely make this one again! YUM!

KatieInPhilly's Review

January 12, 2009
Slightly more work than I expected--you know, taking things in and out of your skillet--but quick & simple nonetheless. Really yummy! I substituted a can of diced green chilies for the jalapeno without problems. We topped with salsa, but next time I would consider adding some diced tomatoes for a variation.