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
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.
Nutritional Info
Serving Size
Calories
760
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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. See our Terms of Service.