Chicken Mushroom Quesadilla
Elevate your weeknight dinner game with this irresistible Chicken Mushroom Quesadilla recipe, a quick and satisfying meal packed with bold flavors and melty goodness. Juicy shredded chicken seasoned with zesty taco spices and sautéed golden mushrooms take center stage, layered between crispy, golden-brown flour tortillas and gooey cheddar cheese. Ready in just 25 minutes, this easy-to-make recipe delivers restaurant-quality quesadillas right at home. Serve these delectable wedges with a dollop of sour cream, fresh salsa, and an optional sprinkle of cilantro for a vibrant, Tex-Mex-inspired feast that’s perfect for busy weeknights or casual entertaining. Whether you’re craving comfort food or looking for crowd-pleasing finger food, these chicken quesadillas deliver every time!
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Ingredients
- 2 cups (shredded) Cooked chicken breast
- 1 cup (sliced) Button mushrooms
- 2 teaspoons Taco seasoning
- 1 tablespoon Olive oil
- 4 large Flour tortillas
- 2 cups Shredded cheddar cheese
- 2 tablespoons Butter
- 0.5 cup (for serving) Sour cream
- 0.5 cup (for serving) Salsa
- 2 tablespoons (chopped) Fresh cilantro (optional)
Directions
Step 1
Heat a large skillet over medium heat and add the olive oil.
Step 2
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes, until they are golden and tender. Remove the mushrooms from the skillet and set aside.
Step 3
In a medium bowl, combine the shredded cooked chicken with taco seasoning. Mix well to coat the chicken evenly.
Step 4
Place a large flour tortilla on a clean surface or plate. Sprinkle 1/2 cup of shredded cheddar cheese over half of the tortilla.
Step 5
Add an even layer of the seasoned chicken and sautéed mushrooms on top of the cheese. Sprinkle an additional 1/2 cup of cheese over the filling.
Step 6
Fold the other half of the tortilla over the filling to form a semi-circle shape.
Step 7
Heat a clean skillet over medium heat and melt 1/2 tablespoon of butter. Place the folded quesadilla into the skillet and cook for 2-3 minutes, until the underside is golden brown and crispy.
Step 8
Carefully flip the quesadilla using a spatula, adding another 1/2 tablespoon of butter to the skillet, and cook the other side for another 2-3 minutes until crispy and the cheese is fully melted.
Step 9
Remove the quesadilla from the skillet and let it cool for a minute before slicing into wedges. Repeat with the remaining tortillas and filling.
Step 10
Serve warm with sour cream, salsa, and chopped fresh cilantro on the side for garnish.
Nutrition Facts
| Serving size | (1107.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2574.8 |
| Total Fat 157.0g | 0% |
| Saturated Fat 89.1g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 652.2mg | 0% |
| Sodium 4829.2mg | 0% |
| Total Carbohydrate 111.5g | 0% |
| Dietary Fiber 8.3g | 0% |
| Total Sugars 14.1g | |
| Protein 189.3g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 2118.4mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 562.2mg | 0% |
Source of Calories