Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

David Bonom
Recipe by Cooking Light July 2004

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Recipe Summary

Yield:
4 servings (serving size: 1 quesadilla)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

388 calories; calories from fat 29%; fat 12.5g; saturated fat 5.7g; mono fat 2.5g; poly fat 0.9g; protein 38.5g; carbohydrates 31.3g; fiber 1.7g; cholesterol 65mg; iron 2.8mg; sodium 759mg; calcium 429mg.
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