Chicken, Mushroom, and Cheese Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Using preshredded cheese and presliced mushrooms makes these quesadillas a snap to prepare. Ingredients:
1 teaspoon olive oil |
1 teaspoon ground cumin |
1/4 teaspoon salt, divided |
1/4 teaspoon black pepper, divided |
12 ounces skinless, boneless chicken breasts, cut into 1/4-inch-thick slices |
3/4 cup chopped onion |
1 (8-ounce) package presliced mushrooms |
1 garlic clove, minced |
1 jalapeño, seeded and chopped |
4 (8-inch) flour tortillas |
1 1/2 cups (6 ounces) preshredded light mexican cheese blend (such as sargento) |
Directions:
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.
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.
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