Chicken and Mushroom Quesadillas Recipe

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Chicken and Mushroom Quesadillas
Button Mushrooms – 1 1/2 cups, coarsely chopped
Garlic – 1 to 2 cloves, mince
Chicken Breast – 1 cup, skinless and boneless, diced and cooked
Vegetable Oil – 1/2 tblsp
Onion – 1, medium, chopped
Cumin Powder – 1/2 tsp
Chilli Powder – 1/2 tsp
Dried Oregano – 1/2 tsp
Baby Spinach Leaves – 1 cup, coarsely chopped
Salt as per taste
Black Pepper Powder as per taste
Wheat flour Tortillas – 2
Cheddar Cheese – 1/2 cup, shredded
Salsa – 1/4 cup
Sour Cream – 1/2 cup

1. Heat oil in a pan over medium heat.
2. Add the onions and mushrooms.
3. Cook until the mushrooms start to brown, about 4 to 5 minutes.
4. Add the garlic cloves and cook for a minute more.
5. Add the cooked chicken, cumin powder, chilli powder and oregano.
6. Stir and mix well.
7. Add the spinach leaves, salt and pepper.
8. Cook for another 2 minutes.
9. Keep the tortillas on a flat surface.
10. Sprinkle 1 to 2 tblsp of cheese on one half of the tortilla.
11. Add 1/4th of the chicken mixture on top and add 1 to 2 more tblsp of the cheese.
12. Fold into half-moons, pressing down lightly to seal them.
13. Heat a nonstick pan and add 1 to 2 tblsp of oil.
14. Place the quesadillas in the pan.
15. Cook until lightly browned and the cheese has melted.
16. Turn over once and cook for 2 minutes on each side.
17. Remove and transfer to a serving plate.
18. Slice the quesadilla into half.
19. Serve with salsa and sour cream.

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