Mushroom and Chicken Grilled Quesadillas |
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Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 6 |
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The filling may be prepared up to 8 hours ahead and refrigerated - these are very good! Ingredients:
1/4-1/3 cup butter |
2 -3 teaspoons chili powder |
1 tablespoon minced garlic (or to taste) |
1 teaspoon dried oregano |
10 ounces white button mushrooms, sliced |
2 cups cooked chicken, finely chopped |
1/2 cup onion, finely chopped |
1/4 cup fresh cilantro (or to taste) |
3 cups cheddar cheese (can use monterey jack) |
16 corn tortillas (5 or 6-inch size) |
olive oil |
salt and black pepper |
salsa (optional) |
Directions:
1. Make this up to 8 hours ahead if desired: melt butter in a skillet over medium heat.
2. Add in chili powder, garlic and oregano; saute for about 1 minute.
3. Add in sliced mushrooms and saute for about 10-12 minutes; remove from heat.
4. Add in chicken, onion and cilantro; mix to combine and season with salt and pepper to taste; cool for about 20 minutes.
5. Add/mix in the shredded cheese.
6. Heat the grill to medium heat.
7. Light brush one side of only 8 tortillas.
8. Place them (oil-side down) on a large baking sheet.
9. Divide the chicken mixture evenly between the 8 tortillas, spreading the mixture evenly on the tortillas.
10. Top each tortilla with one tortilla (you should have 8 tortillas) press down with hands and then brush the top tortilla with oil.
11. Grill quesadillas until heated through and golden brown (about 3 minutes per side.
12. Cut into wedges and serve with salsa.
13. Delicious.
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