Best 3 Chicken And Mushroom Quesadillas Recipes
Indulge in a culinary adventure with our tantalizing Chicken and Mushroom Quesadillas! These delightful quesadillas are a perfect blend of savory chicken, earthy mushrooms, and melted cheese, all wrapped in a crispy tortilla. Experience a symphony of flavors in every bite, as the tender chicken and succulent mushrooms dance harmoniously on your palate.
Inside this article, you'll find a collection of mouthwatering recipes that will guide you through the art of crafting the perfect Chicken and Mushroom Quesadillas. From classic recipes that showcase the simplicity of this dish to innovative variations that add a touch of culinary flair, we have something for every taste.
Our Classic Chicken and Mushroom Quesadillas recipe is a timeless favorite, featuring tender chicken, aromatic mushrooms, and a generous helping of melted cheese. For those who prefer a vegetarian option, our Veggie-Packed Chicken and Mushroom Quesadillas are bursting with colorful veggies, while our Creamy Pesto Chicken and Mushroom Quesadillas add a delightful twist with a creamy pesto sauce.
If you're looking for a quick and easy meal, our One-Pan Chicken and Mushroom Quesadillas are a lifesaver. Simply toss everything into a single pan and let the magic happen. And for those who love a little heat, our Spicy Chicken and Mushroom Quesadillas pack a flavorful punch with a spicy sauce that will tantalize your taste buds.
No matter your preference, our Chicken and Mushroom Quesadillas recipes are guaranteed to satisfy your cravings. So gather your ingredients, fire up the stove, and let's embark on a culinary journey that will leave you craving for more.
CHICKEN AND MUSHROOM QUESADILLAS
Categories Chicken Mushroom Appetizer Kid-Friendly Summer Grill Grill/Barbecue Cilantro Monterey Jack Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 12 to 16
Number Of Ingredients 12
Steps:
- 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.)
- 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.
CHICKEN, MUSHROOM AND CHEESE QUESADILLAS
In my opinion, you can't get a better flavor combination than chicken, mushrooms and onions sauteed together. Mmmmm! This recipe is adapted from Cooking Light magazine.
Provided by Dine Dish
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Combine ground cumin, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; sprinkle over chicken.
- Add chicken to pan, and sauté 5 minutes or until browned. Remove chicken from pan; set aside.
- Add onion, mushrooms, garlic, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; sauté 5 minutes.
- Remove from pan; let stand 5 minutes. Wipe pan with paper towels.
- Heat pan over medium heat. Sprinkle each tortilla with about 1/3 cup cheese.
- Arrange 1/2 cup mushroom mixture over one-half of each tortilla.
- Arrange chicken evenly over mushroom mixture.
- Carefully fold each tortilla in half. Add 2 quesadillas to pan; cook 2 minutes on each side or until lightly browned and cheese melts.
- Repeat procedure with remaining quesadillas. Serve immediately.
Nutrition Facts : Calories 477.5, Fat 20.9, SaturatedFat 10.5, Cholesterol 93.8, Sodium 824.8, Carbohydrate 34.8, Fiber 2.8, Sugar 3.5, Protein 37
CHICKEN AND MUSHROOM QUESADILLAS WITH CARROT AND MANGO SLAW
These delicious quesadillas are packed with flavor thanks to lightly spiced chicken, mushrooms, spinach, and Monterey Jack cheese. A tangy mix of cilantro, yogurt, and lime juice makes the perfect dipping sauce, and pretty carrot and mango ribbons combine for a refreshing slaw.
Provided by Katherine Sacks
Categories Back to School Dinner Kid-Friendly Tortillas Yogurt Mushroom Chicken Mango Spinach Monterey Jack Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Stir cumin, 3 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and mushrooms and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes.
- Meanwhile, juice limes to yield 6 Tbsp. juice. Blend yogurt, 3 Tbsp. lime juice, and 3 Tbsp. cilantro in a blender until smooth.
- Shave carrots with a vegetable peeler lengthwise into ribbons (or use the large holes of a box grater). Whisk 1 Tbsp. oil and remaining 3 Tbsp. lime juice, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add carrots and mango; toss gently to coat.
- Remove baking sheet from oven, arrange spinach over chicken, and continue to roast until spinach is wilted, about 2 minutes. Transfer chicken to a cutting board, leaving spinach on sheet, and thinly slice.
- Arrange tortillas on a work surface. Dividing evenly, layer cheese, chicken, mushrooms, and spinach on one side of each tortilla. Fold tortillas in half to create half-moons.
- Heat 1 1/2 tsp. oil in a large heavy skillet over medium-low until hot. Cook 2 quesadillas, turning once, until cheese is melted and tortillas are browned, 1-2 minutes per side. Transfer quesadillas to serving plates, then cook remaining quesadillas with remaining 1 1/2 tsp. oil.
- Sprinkle quesadillas with cilantro leaves and serve with yogurt sauce and carrot-mango slaw alongside.
- Do Ahead
- Chicken and mushrooms can be cooked and yogurt sauce can be made 4 days ahead; cover and chill.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling later on.
- Choose the Right Mushrooms: You can use any type of mushrooms for this recipe, but some common choices include white button mushrooms, cremini mushrooms, or shiitake mushrooms.
- Cook the Mushrooms Properly: To get the best flavor and texture from your mushrooms, cook them over medium heat until they are browned and tender.
- Use a Good Quality Tortilla: The type of tortilla you use will make a big difference in the final product. Look for a tortilla that is fresh and pliable.
- Don't Overfill the Quesadilla: When you are assembling the quesadilla, don't overload it with fillings. This will make it difficult to fold and cook evenly.
- Cook the Quesadilla Slowly: Cook the quesadilla over medium heat until it is golden brown and crispy. This will help to melt the cheese and ensure that the quesadilla is cooked through.
Conclusion:
Chicken and mushroom quesadillas are a quick and easy meal that is perfect for busy weeknights. They are also a great way to use up leftover chicken and vegetables. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.
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