Best Easy Chicken Mushroom Quesadillas Recipes

EASY CHICKEN-MUSHROOM QUESADILLAS

Easy Chicken-Mushroom Quesadillas image

Provided by Ellie Krieger

Time 28m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10-inch) whole-grain flour tortillas
1 cup shredded Mexican cheese mix or Cheddar
1/2 cup salsa
1/4 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.
Lay 1 tortilla on a flat work surface 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. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Nutrition Facts : Calories 441 calorie, Fat 16 grams, SaturatedFat 7 grams, Cholesterol 51 milligrams, Sodium 1157 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 23 grams, Sugar 8 grams

EASY CHICKEN-MUSHROOM QUESADILLAS

Easy Chicken-Mushroom Quesadillas image

I saw this on the Food Network-Healthy Appetite. Absolutely DELICIOUS, healthy, and easy. I used a couple pieces of chicken I had already cooked up. This recipe is great for lunch or dinner!

Provided by girl_norton

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
8 ounces white button mushrooms (about 3 cups)
3 garlic cloves, minced
2 cups cooked chopped chicken breasts (1 breast half)
1 teaspoon chili powder
2 cups baby spinach leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10 inch) whole wheat tortillas
1 cup shredded cheddar cheese
1/2 cup salsa
1/4 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 they begin to brown, 5 to 7 minutes.
Add the garlic and cook for 1 minute more.
Add chicken, and chili powder, and stir until incorporated.
Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
Lay 1 tortilla on a flat work surface 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. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Nutrition Facts : Calories 211.3, Fat 15.1, SaturatedFat 7.4, Cholesterol 35.6, Sodium 689.4, Carbohydrate 10.4, Fiber 2.2, Sugar 3.8, Protein 10.7