Easy Chicken-Mushroom Quesadillas

Juicy, seasoned chicken and sautéed mushrooms are folded into tortillas layered with melted cheese, then crisped until golden, Easy Chicken-Mushroom Quesadillas deliver savory depth and gooey satisfaction in every bite. With minimal prep and one pan, they’re perfect for busy weeknights or a quick lunch. Serve with salsa, sour cream, or guacamole for an instant crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 12

Cook Time 16

Total Time 28

Servings: 12

Course: dinner, lunch, Snack

Cuisine: American, Mexican-Inspired

Ingredients Equipment Method Notes

Ingredients

1 tablespoon canola oil
1 large onion chopped (about 2 cups)
8 ounces white button mushrooms (about 3 cups)
3 cloves garlic minced
2 cups cooked chopped skinless boneless chicken breast (1 breast half)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 10-inch whole-grain flour tortillas
1 cup shredded Mexican cheese mix or Cheddar
1/2 cup salsa
1/4 cup reduced-fat sour cream

Equipment

Spatula
Mixing bowls
Cheese grater
Knife & cutting board
Large skillet or griddle

Method

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Notes

Earthy mushrooms and tender chicken meet melty cheese inside a golden, crispy tortilla.

Tried this recipe?

Let us know how it was!

Easy Chicken-Mushroom Quesadillas