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Grilled Chicken and Mushroom Quesadillas

Serves 4 to 6
Time 40 min
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.
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chili 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 (about 1/4 cup)
  • 1/4 teaspoon fine sea salt
  • 1/2 cup shredded rotisserie chicken
  • 1/3 cup chopped cilantro
  • 12 (6-inch) whole wheat tortillas, plain or flavored
  • 2 1/2 cups grated Monterey Jack cheese
  • Lime wedges, for garnish (optional)
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Method

Heat oil in a large skillet over medium high heat.

Add mushrooms, onion and salt, and cook until mushrooms are browned and tender, 8 to 10 minutes.

Add chile powder, cumin and garlic and cook until fragrant, about 1 minute.

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.

Prepare a grill for medium heat cooking, oiling the grill grates as needed.

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 tortilla.

Gently slide the quesadillas onto the grill.

Grill the quesadillas until heated through and golden brown, turning once, about 3 minutes on each side.

Transfer quesadillas to a large platter and let stand for about 2 minutes, then cut into wedges and serve with limes, if using.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chili 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 (about 1/4 cup)
  • 1/4 teaspoon fine sea salt
  • 1/2 cup shredded rotisserie chicken
  • 1/3 cup chopped cilantro
  • 12 (6-inch) whole wheat tortillas, plain or flavored
  • 2 1/2 cups grated Monterey Jack cheese
  • Lime wedges, for garnish (optional)
Shop with Prime

Exclusively for Prime members in select ZIP codes.