Chicken And Mushroom Quesadillas
Crispy chicken and mushroom quesadillas with melted cheddar, perfect for a quick, flavorful meal. Great for lunch or casual dinners with a creamy side.
Ingredients
Instructions
- Cook mushrooms in 1 tablespoon butter until tender.
- Add green onions and cooked chicken to the mushrooms and mix well.
- Butter one side of a flour tortilla.
- Place the buttered side of the tortilla down on a hot grill or skillet.
- Spoon half of the chicken and mushroom mixture onto the tortilla.
- Sprinkle with 1/2 cup shredded cheddar cheese and Season-All.
- Place another buttered tortilla on top, butter side up.
- Cook for 2 to 3 minutes or until golden brown, then flip and brown the other side.
- Repeat with remaining tortillas and filling to make a second quesadilla.
- Cut each quesadilla into wedges with a pizza cutter and serve with sour cream.
Tips & Substitutions
For a flavor boost, try adding spices like cumin or smoked paprika to the chicken and mushroom mixture. If you prefer a lighter option, swap out the Cheddar cheese for a reduced-fat variety or even a dairy-free cheese. You can also substitute the flour tortillas with whole wheat or corn tortillas for a different texture and flavor.
Serving Suggestions
These quesadillas are perfect served with a side of guacamole or salsa for added flavor. They also pair wonderfully with a fresh salad or some roasted vegetables. For a complete meal, consider serving them alongside a bowl of Chicken And Chorizo Chili for a hearty combo.
Storage & Reheating
To store leftovers, place the quesadilla wedges in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat until warmed through, or place them in a microwave for about 30 seconds. For best results, crisp them up in the skillet to maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Mushroom Quesadillas contains roughly 561 calories, with 25g protein, 60g carbohydrates, and 25g fat. It is an excellent source of calcium (53% of the Daily Value), protein (49% of the Daily Value), and vitamin A (39% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 890mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Using leftover rotisserie chicken is a great way to save time and add extra flavor to your quesadillas. Just ensure it is diced into small pieces and mixed with the sautéed mushrooms and green onions to keep the filling cohesive.
What can I use instead of mushrooms?
If you're not a fan of mushrooms, you can substitute them with diced bell peppers, zucchini, or spinach. These vegetables will also add great flavor and nutrition to your quesadillas. Just sauté them until tender before mixing with the chicken and green onions.
Can I make these quesadillas ahead of time?
Yes, you can prepare the chicken and mushroom filling in advance and store it in the refrigerator for up to 2 days. When ready to serve, simply assemble the quesadillas and cook them on the grill or skillet. This makes for a quick and easy meal option on busy days.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).