Chicken and Mushroom Quesadillas. Remove ingredients from skillet and pour into a bowl for use in preparing quesadillas. Carefully wipe out skillet with a towel. In this lighter chicken quesadilla recipe, a gentle poach keeps the chicken breast moist and tender, so it's easy to pull apart before yo.

They are also really handy for using up ingredients you might have on hand. Simple chicken quesadillas fit the bill nicely: kids can pick up the cheesy wedges up by the hand and eat while they look around for the missing pieces The olives are optional, but my kids love them. Use whatever mushrooms you like, from easy to find inexpensive button or cremini mushrooms to any. You can cook Chicken and Mushroom Quesadillas using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chicken and Mushroom Quesadillas

You need 1/4 cup of butter.
Prepare 2 1/2 tsp of chili powder.
You need 2 clove of garlic.
You need 1 tsp of dried oregano.
You need 8 oz of mushrooms.
Prepare 1 1/2 cup of shredded cooked chicken.
Prepare 2/3 cup of finely chopped onion.
You need 1/3 cup of chopped fresh cilantro.
It's 2 1/2 cup of grated Montery Jack cheese.
It's 1 of olive oil.
You need 16 of tortillas.

Chicken, mushrooms, cream cheese ALL in a quesadilla? Try this Chicken And Mushroom Quesadillas recipe, or contribute your own. Heat the oil in a large skillet over a medium heat. Add a tad of butter to a fry pan and add onions and mushrooms.

Chicken and Mushroom Quesadillas step by step

Melt butter in a large skillet over medium high heat..
Add chilli powder, garlic and oregano. Saute until fragrant, about 1minute.
Add mushrooms and saute 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..
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..
Enjoy..

When all the water that was released from the mushrooms has evaporated, add the cooked chicken, salsa, green chiles and drained and rinsed beans. This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. These quesadillas that I made yesterday were filled with chicken, mushroom, cheese and vegetables. I used chicken breasts, that's one of the healthiest parts in chicken, however, it can be quite dry and chewy once cooked so I always prefer to marinate it for several hours before for it to.