Chicken And Mushroom Quesadillas Recipes

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CHICKEN AND MUSHROOM QUESADILLAS



Chicken and Mushroom Quesadillas image

Categories     Chicken     Mushroom     Appetizer     Kid-Friendly     Summer     Grill     Grill/Barbecue     Cilantro     Monterey Jack     Bon Appétit     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 12 to 16

Number Of Ingredients 12

1/4 cup butter
2 1/2 teaspoons chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
4 ounces fresh shiitake mushrooms, stemmed, sliced
4 ounces button mushrooms, sliced
1 1/2 cups shredded cooked chicken
2/3 cup finely chopped onion
1/3 cup chopped fresh cilantro
2 1/2 cups grated Monterey Jack cheese
Olive oil
16 5 1/2-inch-diameter corn tortillas

Steps:

  • Melt butter in large skillet over medium-high heat. Add chili powder, garlic and oregano. Sauté until fragrant, about 1 minute. Add shiitake and button mushrooms and sauté until tender, about 10 minutes. Remove from heat. Mix in chicken, onion and cilantro. Cool 10 minutes. Mix in cheese. Season with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)
  • Prepare barbecue (medium heat). Lightly brush oil on 1 side of 8 tortillas. Place tortillas, oil side down, on large baking sheet. Divide chicken mixture among tortillas, spreading to even thickness. Top with remaining 8 tortillas; press, then brush with oil. Grill quesadillas until heated through and golden brown, about 3 minutes per side. Cut into wedges.

CHICKEN AND WILD MUSHROOM QUESADILLAS



Chicken and Wild Mushroom Quesadillas image

Provided by Robin Miller : Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 7

Cooking spray
2 roasted chicken breast halves
4 (8-inch) flour tortillas
2 cups sliced wild mushrooms (any combination of shiitake, cremini, oyster, porcini, portobello, etc.)
1 cup thinly sliced oil-packed sun-dried tomatoes
1 1/3 cups shredded reduced-fat Monterey Jack cheese
1/2 cup chopped fresh cilantro

Steps:

  • Coat a large skillet or griddle with cooking spray and set pan over medium heat to preheat.
  • Using a fork, pull chicken meat from bone in shreds.
  • Arrange tortillas on a flat surface. Top one side of each tortilla with an equal amount of chicken, mushrooms and tomatoes. Top filling with shredded cheese (1/3 cup per tortilla). Fold over tortillas to cover filling, making half-moon shapes. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until tortillas are golden brown and cheese melts. Garnish with cilantro.

'CHICKEN' AND MUSHROOM QUESADILLAS



'chicken' and Mushroom Quesadillas image

this one gets it right with the dash of chili powder, cumin, and cilantro, all inside the grilled tortilla.

Provided by animal lover

Categories     Mexican

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup vegetable oil
1 -2 cup chicken strips (try Morningstar Farms Meal Starters Chik'n Strips)
1/2 cup chopped onion
1 lb assorted mushroom (try crimini, portobello, shiitake, or any other variety)
1 tablespoon chopped garlic
1 tablespoon chili powder
1/2 teaspoon cumin
2 teaspoons salt
1/3 cup chopped cilantro
12 flour tortillas
2 cups shredded vegan monterey jack cheese (try Follow Your Heart brand)
oil, the quesadillas (for cooking)

Steps:

  • •Heat the oil in a large sauté pan; add the strips and cook for 3 minutes on each side, or until browned and crispy. Remove from the oil and set aside.
  • •Add the onions and cook for 3 to 5 minutes, or until softened.
  • •Add the mushrooms and garlic and sauté on medium-high heat for 8 minutes, or until the mushrooms have softened and released their liquid. (Note: You may add additional oil if the mushrooms become dry during cooking.).
  • •Place the chili powder, cumin, salt, and cilantro in the pan and mix well; remove from the heat.
  • •Lay out 6 tortillas and evenly spread the cooked mixture onto each tortilla. (Note: If there is residual liquid, pick the mushrooms up out of the liquid to prevent soggy quesadillas.).
  • •Sprinkle the "cheese" on top, cover with the remaining tortillas, and brush the tops lightly with vegetable oil.
  • •Heat a clean nonstick sauté pan and place one quesadilla at a time, oiled side down, into the heated pan. Brush oil on the dry side of the quesadilla.
  • •Cook for 3 minutes, or until browned. Flip and cook the other side. Repeat until all the ingredients are used.
  • •Cut each quesadilla into 4 segments and serve with salsa, guacamole, and vegan sour cream.
  • Alternate Cooking Method: Oil both sides of the quesadillas, place on a cookie sheet, and cook in a preheated 375°F oven for 10 to 15 minutes, or until crispy.

Nutrition Facts : Calories 296.6, Fat 14.3, SaturatedFat 2.4, Sodium 1174.5, Carbohydrate 35.9, Fiber 3.3, Sugar 3.1, Protein 7.7

STEWED CHICKEN, MUSHROOM AND MOZZARELLA QUESADILLAS



Stewed Chicken, Mushroom and Mozzarella Quesadillas image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

One 15-ounce can fire-roasted tomatoes
2 teaspoons chili powder
1 clove garlic, finely grated
Kosher salt and freshly ground black pepper
One 8-ounce boneless skinless chicken breast
3 tablespoons unsalted butter
3 cups white mushrooms, sliced (about 5 ounces)
Four 10-inch (burrito-size) flour tortillas
2 cups shredded mozzarella
Chopped scallions, guacamole, sour cream, and salsa, for serving, optional

Steps:

  • Combine the tomatoes, chili powder, garlic and 1/2 teaspoon salt with 2/3 cup water in a small saucepan. Bring to a simmer and cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it and return it to the sauce. Add salt and pepper to taste.
  • Heat 1 tablespoon of the butter in a 10-inch skillet over medium heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the mushrooms are dry, about 4 minutes. Transfer the mushrooms to a small bowl.
  • Lay 1 tortilla on a work surface and top evenly with 1/2 cup mozzarella. Add a quarter of the shredded chicken and sauce, and a quarter of the mushrooms. Fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas and ingredients.
  • Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook one of the quesadillas, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a plate and repeat with the remaining quesadillas.
  • Sprinkle the quesadillas with chopped scallions and serve with guacamole, sour cream and salsa if using.

CHICKEN & MUSHROOM QUESADILLAS



Chicken & Mushroom Quesadillas image

Provided by Food Network Kitchen

Time 45m

Number Of Ingredients 13

1 large boneless, skinless chicken breast (about 8 ounces)
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil or lard
3 tablespoons unsalted butter
5 ounces white mushrooms, sliced (about 3 cups)
1/2 teaspoon ground cumin
1/2 medium onion, finely chopped
3 cloves garlic, minced
1/2 pickled jalapeno, minced, plus 1 tablespoon pickling juice
1 19-ounce can black beans, rinsed and drained
2 8-inch flour tortillas
2 cups grated white Cheddar cheese (about 8 ounces)
Guacamole and Salsa, for serving, optional

Steps:

  • Season chicken breast with salt and pepper to taste. Heat a 10-inch skillet over medium heat; add 1 tablespoon oil or lard. Cook chicken until browned on both sides and firm when gently pressed with fingertip, about 10 minutes total. Cool slightly; tear chicken into bite-size pieces.
  • Melt 1 tablespoon butter in skillet over medium heat. Add mushrooms, 1/2 teaspoon salt, cumin, and black pepper, to taste. Cook, stirring occasionally, until mushroom's moisture releases and evaporates, about 4 minutes. Transfer to a small bowl.
  • Add remaining 3 tablespoons oil or lard to skillet. Add onion, garlic, jalapeno and jar juices, and remaining 1/2 teaspoon salt. Cook until onion is translucent, about 5 minutes. Add beans and mash until almost smooth. Set aside.
  • Place tortillas on work surface and spread 1/4 of bean mixture on one side of each tortilla (reserve leftover bean mixture for later use). Top with 1/4 of cheese, half of chicken, and half of mushrooms. Sprinkle with remaining cheese. Fold tortillas over to encase filling.
  • Heat remaining 1 tablespoon butter in a skillet, fry each quesadilla until golden on both sides, about 4 minutes. Cut into wedges with a pizza wheel or serrated knife. Serve with guacamole and salsa.

MUSHROOM AND CHICKEN GRILLED QUESADILLAS



Mushroom and Chicken Grilled Quesadillas image

Make and share this Mushroom and Chicken Grilled Quesadillas recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 31m

Yield 8 quesadillas

Number Of Ingredients 13

1/4-1/3 cup butter
2 -3 teaspoons chili powder
1 tablespoon minced garlic (or to taste)
1 teaspoon dried oregano
10 ounces white button mushrooms, sliced
2 cups cooked chicken, finely chopped
1/2 cup onion, finely chopped
1/4 cup fresh cilantro (or to taste)
3 cups cheddar cheese (can use Monterey Jack)
16 corn tortillas (5 or 6-inch size)
olive oil
salt and black pepper
salsa (optional)

Steps:

  • Make this up to 8 hours ahead if desired: melt butter in a skillet over medium heat.
  • Add in chili powder, garlic and oregano; saute for about 1 minute.
  • Add in sliced mushrooms and saute for about 10-12 minutes; remove from heat.
  • Add in chicken, onion and cilantro; mix to combine and season with salt and pepper to taste; cool for about 20 minutes.
  • Add/mix in the shredded cheese.
  • Heat the grill to medium heat.
  • Light brush one side of only 8 tortillas.
  • Place them (oil-side down) on a large baking sheet.
  • Divide the chicken mixture evenly between the 8 tortillas, spreading the mixture evenly on the tortillas.
  • Top each tortilla with one tortilla (you should have 8 tortillas) press down with hands and then brush the top tortilla with oil.
  • Grill quesadillas until heated through and golden brown (about 3 minutes per side.
  • Cut into wedges and serve with salsa.
  • Delicious.

Nutrition Facts : Calories 378.6, Fat 23.4, SaturatedFat 13.4, Cholesterol 86, Sodium 370.8, Carbohydrate 20.4, Fiber 3.2, Sugar 1.8, Protein 22.9

CHICKEN, MUSHROOM AND CHEESE QUESADILLAS



Chicken, Mushroom and Cheese Quesadillas image

In my opinion, you can't get a better flavor combination than chicken, mushrooms and onions sauteed together. Mmmmm! This recipe is adapted from Cooking Light magazine.

Provided by Dine Dish

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
1 teaspoon ground cumin
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
12 ounces boneless skinless chicken breasts, cut into 1/4-inch-thick pieces
3/4 cup chopped onion
1 (8 ounce) package sliced mushrooms
1 garlic clove, minced
4 (8 inch) flour tortillas
1 1/2 cups shredded cheddar cheese

Steps:

  • Heat olive oil in a large nonstick skillet over medium-high heat.
  • Combine ground cumin, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; sprinkle over chicken.
  • Add chicken to pan, and sauté 5 minutes or until browned. Remove chicken from pan; set aside.
  • Add onion, mushrooms, garlic, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; sauté 5 minutes.
  • Remove from pan; let stand 5 minutes. Wipe pan with paper towels.
  • Heat pan over medium heat. Sprinkle each tortilla with about 1/3 cup cheese.
  • Arrange 1/2 cup mushroom mixture over one-half of each tortilla.
  • Arrange chicken evenly over mushroom mixture.
  • Carefully fold each tortilla in half. Add 2 quesadillas to pan; cook 2 minutes on each side or until lightly browned and cheese melts.
  • Repeat procedure with remaining quesadillas. Serve immediately.

Nutrition Facts : Calories 477.5, Fat 20.9, SaturatedFat 10.5, Cholesterol 93.8, Sodium 824.8, Carbohydrate 34.8, Fiber 2.8, Sugar 3.5, Protein 37

CHICKEN MUSHROOM & SPINACH QUESADILLAS



Chicken Mushroom & Spinach Quesadillas image

Very simple and tasty chicken, mushroom, and spinach quesadilla, with melted cheese and spicy ranch sauce. Served with sour cream and salsa for dipping. I serve these as a snack or with salad or soup for lunch or a quick dinner.

Provided by Chef Shantal

Categories     Lunch/Snacks

Time 28m

Yield 2 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
1 large white onion, chopped
8 ounces white button mushrooms, sliced (about 3 cups)
3 garlic cloves, minced
2 cups chicken breasts, boneless skinless, cooked & chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into strips
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10 inch) whole wheat tortillas
1/2 cup ranch dressing
1/2 teaspoon hot sauce
1 cup cheddar cheese (shredded) or 1 cup Mexican blend cheese
1/2 cup salsa
1/2 cup reduced-fat sour cream

Steps:

  • Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes.
  • Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
  • Mix ranch dressing with hot sauce.
  • Lay 1 tortilla on a flat work surface, spread 2 tablespoons of hot ranch sauce on each tortilla, and sprinkle with 1/4 cup shredded cheese.
  • Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla.
  • Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla.
  • Slice each quesadilla into quarters. Serve with sour cream and salsa for dipping.

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