Grilled Chicken and Mushroom Quesadillas

Grilled Chicken and Mushroom Quesadillas

Serves 4 to 6

Using a flavorful mix of fresh wild and button mushrooms is key to making this hearty appetizer, which works well as a light lunch or dinner, too.

  • 1/4 cup (1/2 stick) butter
  • 2 teaspoons chile powder
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, finely chopped
  • 1/2 pound assorted wild mushrooms, sliced
  • 1/2 pound button mushrooms, sliced
  • 1 small yellow onion, finely chopped
  • Salt, to taste
  • 1/2 cup shredded rotisserie chicken
  • 1/3 cup chopped cilantro
  • 12 (6-inch) whole wheat tortillas, plain or flavored
  • Canola oil
  • 2 1/2 cups grated Monterey Jack cheese
  • Lime wedges, for garnish (optional)
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Melt butter in a large skillet over medium high heat. Add chile powder, cumin and garlic and cook until fragrant, about 1 minute. Add mushrooms, onions, and salt, and cook until mushrooms are browned and just tender, 8 to 10 minutes. Add chicken and cook until heated through, about 2 minutes more. Remove skillet from heat, add cilantro and toss to coat. Set aside to cool.

Preheat the grill to 350°F (a medium fire). Lightly brush 6 of the tortillas on one side with oil. Place the tortillas, oil side down, on a large nonstick baking sheet. Divide mushroom mixture equally between the 6 oiled tortillas, then top evenly with cheese. Top with the remaining tortillas and brush with oil.

Gently slide the quesadillas onto the grill. Grill the quesadillas until heated through and golden brown, turning once, 5 to 6 minutes total. Transfer quesadillas to a large platter and set aside to let stand for 2 minutes, then cut into wedges and serve.

Nutritional Info: 
Per Serving:760 calories (350 from fat), 39g total fat, 19g saturated fat, 90mg cholesterol, 1210mg sodium, 71g carbohydrate (11g dietary fiber, 5g sugar), 34g protein

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