Mushroom and Chicken Quesadilla

Recipe courtesy of Robin from Add a Pinch


This easy mushroom and chicken quesadilla recipe is one that the whole family will enjoy, making it a win-win for busy back-to-school weeknight schedules!

Makes 4-6 servings


1 tablespoon olive oil
1 pint sliced portabella mushrooms
1/2 medium onion, diced
2 cooked chicken breast, sliced
4 (10-inch) corn or flour tortilla
1 tablespoon butter or olive oil
1 (10-ounce) package pepper jack or mozzarella cheese, grated


Drizzle olive oil into a medium skillet over medium heat. Add mushrooms, onion, and chicken and sauté until chicken is heated through and mushrooms and onions have become tender, about 3-5 minutes.

Remove ingredients from skillet and pour into a bowl for use in preparing quesadillas. Carefully wipe out skillet with a towel.
Add butter or olive oil to skillet, over medium heat. Add one tortilla to the skillet, top with one-fourth of the following: cheese, mushroom, onion and chicken mixture. Cook until cheese begins to melt and tortilla begins to brown on the underside. Fold tortilla over to close. Remove from skillet and serve warm.


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