Name: Chicken and Mushroom Quesadillas
Yield: Serves 12 to 16
Ingredients: 1/4 cup butter; 2 1/2 teaspoons chili powder; 2 garlic cloves, minced; 1 teaspoon dried oregano; 4 ounces fresh shiitake mushrooms, stemmed, sliced; 4 ounces button mushrooms, sliced; 1 1/2 cups shredded cooked chicken; 2/3 cup finely chopped onion; 1/3 cup chopped fresh cilantro; 2 1/2 cups grated Monterey Jack cheese; Olive oil; 16 5 1/2-inch-diameter corn tortillas

Chicken and Mushroom QuesadillasMark Thomas

These quesadillas are cooked on the grill. Serve them with salsa and sour cream.

Recipe information

Yield
Serves 12 to 16

Ingredients

1/4 cup butter

2 1/2 teaspoons chili powder

2 garlic cloves, minced

1 teaspoon dried oregano

4 ounces fresh shiitake mushrooms, stemmed, sliced

4 ounces button mushrooms, sliced

1 1/2 cups shredded cooked chicken

2/3 cup finely chopped onion

1/3 cup chopped fresh cilantro

2 1/2 cups grated Monterey Jack cheese

Olive oil

16 5 1/2-inch-diameter corn tortillas

Preparation

Step 1
Melt butter in large skillet over medium-high heat. Add chili powder, garlic and oregano. Sauté until fragrant, about 1 minute. Add shiitake and button mushrooms and sauté 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. (Can be made 8 hours ahead. Cover and chill.)
Step 2
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.

TagsQuesadilla Mexican Latin American Chicken Poultry Button Mushroom Mushroom Vegetable Monterey Jack Cheese Dairy Main Dinner Lunch Nut Free Make Ahead Grilling Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes