Mushroom and Chicken Grilled Quesadillas
Savor the ultimate comfort food with these Mushroom and Chicken Grilled Quesadillas—an irresistible fusion of bold, smoky spices and melty cheese. Tender, perfectly seasoned chicken is paired with sautéed button mushrooms, onions, and garlic, creating a hearty, flavor-packed filling. Crisp flour tortillas are grilled to golden perfection, enclosing a gooey blend of cheddar and mozzarella cheeses that elevate every bite. Ready in just 35 minutes, this easy-to-follow recipe is perfect for a quick weeknight dinner or a crowd-pleasing appetizer. Garnish with fresh cilantro and serve with a dollop of sour cream for a zesty finish. Whether you’re meal prepping or hosting, these quesadillas are sure to be a hit!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 cup Button mushrooms
- 1 piece Small onion
- 2 pieces Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Flour tortillas
- 1 cup Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Butter
- 0.25 cup Fresh cilantro (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Start by preparing the ingredients. Dice the chicken breasts into small, bite-sized pieces. Slice the mushrooms thinly, finely chop the onion, and mince the garlic cloves.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken, season with 1/2 teaspoon of salt, 1/2 teaspoon of paprika, and 1/2 teaspoon of cumin. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the onions, garlic, and sliced mushrooms. Season with the remaining salt, paprika, cumin, and black pepper. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are browned and the onions are soft. Remove from heat and mix in the cooked chicken. Set aside.
To assemble the quesadillas, lay a flour tortilla flat on a clean surface. Sprinkle 1/4 cup of cheddar cheese and 1/4 cup of mozzarella cheese evenly over one half of the tortilla. Spoon 1/4 of the chicken and mushroom mixture on top of the cheese. Fold the tortilla in half to create a semi-circle. Repeat with the remaining tortillas and filling.
In a large non-stick skillet or griddle, melt 1/2 tablespoon of butter over medium heat. Place one quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining quesadillas, adding more butter as needed.
Slice each quesadilla into wedges and serve immediately. Optionally garnish with fresh cilantro and serve with sour cream on the side.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.2 g | 194% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 5817 mg | 253% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 9.1 g | ||
| Protein | 145.7 g | 291% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2155 mg | 166% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1656 mg | 35% | |
*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.
