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–+ servings

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.
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Prep Time 12 minutes
Cook Time 16 minutes
Total Time 28 minutes
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
 

  1. 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.
  2. 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.

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