Chicken, Mushroom, and Cheese Quesadillas
Kasey
ingredients
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 12 ounces skinless, boneless chicken breast, cut into 1/4-inch thick slices
- 3/4 cup chopped onion
- 1 (8-ounce) package presliced mushrooms
- 1 garlic clove, minced
- 1 jalapeno, seeded and chopped
- 4 (8-inch) tortillas
- 1 1/2 cups (6 ounces) preshredded light Mexican cheese blend
directions
- 1
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 saute five minutes or until browned. Remove chicken from pan; set aside. Add onion, mushrooms, garlic, jalapeno, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; saute five minutes. Remove from pan; let stand five minutes. Wipe pan with paper towels.
- 2
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 two quesadillas to pan; cook two minutes on each side or until lightly browned and cheese melts. Repeat procedure with remaining quesadillas. Serve immediately.
notes
Calories = 388; Fat = 12.5 grams; Carbs = 31.3 grams; Protein = 38.5 grams.
Source: July 2004
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