Chicken Mushroom Quesadilla
Elevate your weeknight dinner game with this irresistible Chicken Mushroom Quesadilla recipe, a quick and satisfying meal packed with bold flavors and melty goodness. Juicy shredded chicken seasoned with zesty taco spices and sautéed golden mushrooms take center stage, layered between crispy, golden-brown flour tortillas and gooey cheddar cheese. Ready in just 25 minutes, this easy-to-make recipe delivers restaurant-quality quesadillas right at home. Serve these delectable wedges with a dollop of sour cream, fresh salsa, and an optional sprinkle of cilantro for a vibrant, Tex-Mex-inspired feast that’s perfect for busy weeknights or casual entertaining. Whether you’re craving comfort food or looking for crowd-pleasing finger food, these chicken quesadillas deliver every time!
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Recipe Information
Ingredients
- 2 cups (shredded) Cooked chicken breast
- 1 cup (sliced) Button mushrooms
- 2 teaspoons Taco seasoning
- 1 tablespoon Olive oil
- 4 large Flour tortillas
- 2 cups Shredded cheddar cheese
- 2 tablespoons Butter
- 0.5 cup (for serving) Sour cream
- 0.5 cup (for serving) Salsa
- 2 tablespoons (chopped) Fresh cilantro (optional)
Instructions
Heat a large skillet over medium heat and add the olive oil.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes, until they are golden and tender. Remove the mushrooms from the skillet and set aside.
In a medium bowl, combine the shredded cooked chicken with taco seasoning. Mix well to coat the chicken evenly.
Place a large flour tortilla on a clean surface or plate. Sprinkle 1/2 cup of shredded cheddar cheese over half of the tortilla.
Add an even layer of the seasoned chicken and sautéed mushrooms on top of the cheese. Sprinkle an additional 1/2 cup of cheese over the filling.
Fold the other half of the tortilla over the filling to form a semi-circle shape.
Heat a clean skillet over medium heat and melt 1/2 tablespoon of butter. Place the folded quesadilla into the skillet and cook for 2-3 minutes, until the underside is golden brown and crispy.
Carefully flip the quesadilla using a spatula, adding another 1/2 tablespoon of butter to the skillet, and cook the other side for another 2-3 minutes until crispy and the cheese is fully melted.
Remove the quesadilla from the skillet and let it cool for a minute before slicing into wedges. Repeat with the remaining tortillas and filling.
Serve warm with sour cream, salsa, and chopped fresh cilantro on the side for garnish.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 22.9 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1087 mg | 47% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.5 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 551 mg | 42% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 325 mg | 7% | |
*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.
