Chicken Mushroom and Cheese Quesadillas
Golden, crispy, and loaded with flavor, these Chicken Mushroom and Cheese Quesadillas are the ultimate weeknight comfort food. Juicy shredded chicken, seasoned with a smoky blend of spices, combines with sautéed golden mushrooms and a gooey mix of Monterey Jack and cheddar cheeses for a mouthwatering filling. Wrapped in perfectly toasted flour tortillas, these quesadillas are irresistibly melty and satisfying. Quick to prepare in just 30 minutes, this recipe is perfect for family dinners, party appetizers, or game-day snacks. Serve them with tangy sour cream, fresh salsa, and a sprinkle of optional cilantro for a dish that’s as vibrant as it is delicious. Whether you’re craving bold flavors or a simple but indulgent meal, these quesadillas are sure to become a new favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Chili powder
- 1 cup Button or cremini mushrooms
- 1 tablespoon Butter
- 1.5 cups Shredded Monterey Jack cheese
- 1.5 cups Shredded cheddar cheese
- 4 large Flour tortillas
- 2 tablespoons Chopped fresh cilantro (optional)
- 0.5 cup Sour cream (for serving)
- 0.5 cup Salsa (for serving)
Instructions
Season the chicken breasts with salt, black pepper, garlic powder, and chili powder on both sides.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked and no longer pink inside. Remove from the skillet and let rest for 5 minutes, then shred or chop into small pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil and butter over medium heat. Add the sliced mushrooms and sauté for 4-5 minutes, or until they are golden brown and tender. Remove from the skillet and set aside.
Wipe the skillet clean and lower the heat to medium-low. Place one tortilla in the skillet, and sprinkle 1/4 cup of Monterey Jack cheese and 1/4 cup of cheddar cheese over half of the tortilla.
Top the cheese with a portion of the cooked chicken, sautéed mushrooms, and a sprinkle of fresh cilantro, if using.
Fold the tortilla in half to cover the filling. Press down gently with a spatula, and cook for 2-3 minutes on one side, or until the underside is golden brown and the cheese is starting to melt.
Carefully flip the quesadilla and cook for an additional 2-3 minutes on the other side, until golden brown and the cheese is fully melted.
Remove the quesadilla from the skillet and repeat with the remaining tortillas and filling.
Slice the quesadillas into wedges and serve warm with sour cream and salsa on the side.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 25.5 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1673 mg | 73% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.8 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 751 mg | 58% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 468 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
