CHICKEN/CARAMELIZED MUSHROOMS, ONIONS & CHEESE QUESADILLAS
This quesadilla has everything in it to make my mouth water! :) The caramelized onions make this recipe for me - that's why we added them!!! Loosley based on recipe in Cooking Light Magazine, July 2009 edition. Here they suggest: "Watermelon-jicama salad is a refreshing side dish. Combine 4 cups (1/2-inch) cubed seedless watermelon, 1 1/2 cups (1/2-inch) cubed peeled jicama, 1 cup chopped English cucumber, and 1/2 cup chopped red onion. Add 2 tablespoons fresh lemon juice, 2 teaspoons sugar, and 1 teaspoon olive oil; toss well." Any fruit salad side dish would be great & very refreshing! Have tweaked it to suit our personal taste!! :).If the Rondele cheese is a bit too pricey - you can take a sharp cheddar, jalapenos, salt, pepper & some light, no-fat sour cream and beat it until it becomes soft & spreadable - of course, with the cheddar at room temp. The same can be done with the horseradish! This is fly-by-night recipe - I make these kinds of concotions off the top of my head, but I am sure someone made them before I! ;)
Provided by Manami
Categories Lunch/Snacks
Time 37m
Yield 4 (1/2 quesadilla) each
Number Of Ingredients 15
Steps:
- Heat a large nonstick skillet that has been sprayed with cooking spray over medium-high heat.
- Add olive oil to pan; swirl to coat.
- Add mushrooms, sliced onions, salt, pepper, crushed red pepper & sugar to pan; sauté 20-25 minutes.
- Stir in garlic, and sauté 30 seconds.
- Add vinegar or sherry; cook 30 seconds or until liquid almost evaporates.
- Use Rondele spreadable cheese on half of each tortilla.
- Arrange half of mushroom mixture over half of each tortilla.
- Top each tortilla with 1/2 cup chicken, 1/2 cup arugula or spinach, and 1/4 cup (the Gruyere or Swiss) cheese ; fold tortillas in half.
- Wipe pan clean with a paper towel.
- Heat pan over medium heat.
- Coat pan with cooking spray.
- Add tortillas to pan.
- Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp and cheese is a bit runny.
- Serve with a Corona y que les aproveche!
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Amir Khan333
[email protected]Yum!
Awumey Joseph
[email protected]These quesadillas were amazing! The chicken was tender and juicy, and the mushrooms and onions were perfectly caramelized. The cheese was melted and gooey, and the tortillas were crispy. I will definitely be making these again.
Beauty Tony
[email protected]I made these quesadillas for lunch and they were perfect. They were filling and satisfying, and they didn't take long to make.
Narmeen NarmeenMalik
[email protected]These quesadillas were a great way to use up some leftover chicken. They were quick and easy to make, and they were absolutely delicious.
Armando Childress
[email protected]I loved the combination of chicken, mushrooms, onions, and cheese in these quesadillas. The flavors were all so well-balanced.
Ayodeji Gift
[email protected]These quesadillas were delicious! The chicken was cooked perfectly and the mushrooms and onions were so flavorful. I will definitely be making these again.
Quentin Victoria
[email protected]I've made these quesadillas several times and they're always a hit. The chicken is always tender and juicy, and the mushrooms and onions are always perfectly caramelized.
Mahmood Rehman
[email protected]These quesadillas are so easy to make and they're always a crowd-pleaser. I love that I can use whatever ingredients I have on hand.
Chukwuma Jennifer
[email protected]I made these quesadillas for a party and they were a huge success. Everyone loved them!
Manha Jannat
[email protected]These quesadillas were a hit with my family! The chicken was tender and juicy, the mushrooms and onions were perfectly caramelized, and the cheese was melted and gooey. The flavors all came together perfectly.