Smoky Chicken Quesadillas |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From Publix Apron's recipe. Portabella mushrooms are optional, we don't like mushrooms so I excluded. Ingredients:
1 (6 ounce) package sliced portabella mushrooms (optional) |
1 teaspoon roasted garlic |
1 teaspoon mesquite powder or 1 teaspoon mccormick's montreal brand steak seasoning |
4 ounces deli smoked gouda cheese (4 slices) |
4 (10 inch) flour tortillas |
1 (10 ounce) can white chicken meat (drained) |
1/2 cup shredded cheddar cheese |
olive oil flavored cooking spray |
Directions:
1. Steps.
2. 1. Preheat 2-sided tabletop grill. Combine mushrooms, garlic, and mesquite seasoning in microwave-safe bowl. Cover and microwave on HIGH 3 minutes or until thoroughly heated.
3. 2. Cut Gouda cheese slices in half. Assemble quesadillas, two at a time, by placing 2 cheese slices on one half of each tortilla (leaving other half empty). Layer one fourth of each ingredient, in this order, over top of cheese slices: chicken, shredded cheese, and mushroom mixture. Fold empty half of tortilla over filling and press down lightly.
4. 3. Coat grill with cooking spray; grill 2 quesadillas at a time 2–3 minutes or until crisp. Repeat with remaining quesadillas. Cut into wedges and serve.
5. I USED OUR QUESADILLA MAKER WHICH WAS MUCH EASIER!
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