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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

islandgirlejfan's Review

JNBank
October 15, 2014
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!

PaulaTN's Review

islandgirlejfan
September 02, 2014
YUMMY! Loved this as did my hubby. Didn't have arugula so used fresh baby spinach instead, also didn't make the salsa but it sure sounds delightful. Will definitely make these again.

Adshehan's Review

BubblyChef
September 05, 2012
N/A

jennyht's Review

MamaGion
June 30, 2012
I thought this was a great way to use leftover grilled chicken breasts. The watermelon salad was a hit with my kids and was refreshing on a hot summer's night. I would definitely make this again!

malomece's Review

jewel104
December 24, 2011
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.

BubblyChef's Review

GeorgeNC
August 29, 2011
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!

MarkSz's Review

jannykmac
July 13, 2011
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.

GeorgeNC's Review

amandagrace23
May 11, 2011
It is just not suited to my taste.

epestrad's Review

jennyht
May 05, 2011
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.

Janellemc's Review

Adshehan
September 24, 2010
This recipe was great! I used spinach instead of arugula because that's what I had on hand. My husband loved it!! The cheese really makes a difference in this recipe.