Mushroom and Chicken Grilled Quesadillas

Mushroom and Chicken Grilled Quesadillas

Time: 31 mins

Ingredients

  • 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)

Directions

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