Chicken & Mushroom Quesadillas
To err is human, but to eat well is divine. There’s no need to run for the border when you’ve got this Mexican meal on your side. Serve these heavenly mushroom and chicken quesadillas with sour cream and salsa.
Ingredients
- 1/4 cup(s) unsalted butter
- 2 1/2 teaspoon(s) chili powder
- 2 cloves of garlic, minced
- 1 teaspoon(s) oregano
- 8 ounce(s) mushrooms, sliced
- 1 cup(s) chicken, cooked and shredded
- 2/3 cup(s) onion, finely chopped
- 8 tablespoon(s) fresh cilantro, chopped
- 1 1/2 cup(s) Monterey jack cheese shredded
- 2 tablespoon(s) olive oil
- 16 corn tortillas, 5 1/2 inch
Instructions
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Melt the butter in a large skillet over med-high heat.
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Add chili powder, garlic and oregano and saute about one minute.
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Add mushrooms and saute until tender, about 10 minutes.
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Remove from heat and mix in the chicken, onion and cilantro.
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Cool for 10 minutes, and then mix in the cheese.
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Lightly brush oil on one side of 8 of the tortillas and place them oil side down on a baking sheet.
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Divide chicken mixture among tortillas, spreading to even thickness.
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Top with the remaining 8 tortillas and brush tops with oil.
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Grill quesadillas until heated through and golden brown, about 3 minutes per side; cut into wedges to serve.
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For a Mexican fiesta that’s both healthy and hearty, enjoy these smart choices.
Nutrition
Calories: 2481.08kcalCarbohydrates: 201.95gProtein: 105.56gFat: 143.88gSaturated Fat: 67.91gCholesterol: 389.61mgSodium: 2103.92mgFiber: 31.9gSugar: 19g
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