Chicken, Mushroom and Cheese Quesadillas |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In my opinion, you can't get a better flavor combination than chicken, mushrooms and onions sauteed together. Mmmmm! This recipe is adapted from Cooking Light magazine. Ingredients:
1 teaspoon olive oil |
1 teaspoon ground cumin |
1/4 teaspoon salt, divided |
1/4 teaspoon black pepper, divided |
12 ounces boneless skinless chicken breasts, cut into 1/4-inch-thick pieces |
3/4 cup chopped onion |
1 (8 ounce) package sliced mushrooms |
1 garlic clove, minced |
4 (8 inch) flour tortillas |
1 1/2 cups shredded cheddar cheese |
Directions:
1. Heat olive oil in a large nonstick skillet over medium-high heat.
2. Combine ground cumin, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; sprinkle over chicken.
3. Add chicken to pan, and sauté 5 minutes or until browned. Remove chicken from pan; set aside.
4. Add onion, mushrooms, garlic, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; sauté 5 minutes.
5. Remove from pan; let stand 5 minutes. Wipe pan with paper towels.
6. Heat pan over medium heat. Sprinkle each tortilla with about 1/3 cup cheese.
7. Arrange 1/2 cup mushroom mixture over one-half of each tortilla.
8. Arrange chicken evenly over mushroom mixture.
9. Carefully fold each tortilla in half. Add 2 quesadillas to pan; cook 2 minutes on each side or until lightly browned and cheese melts.
10. Repeat procedure with remaining quesadillas. Serve immediately.
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