Chicken and Mushroom Quesadillas

Name: Chicken and Mushroom Quesadillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 59 milliliters butter; 113 grams button mushrooms, sliced; 3 teaspoons chili powder; 80 2-inchs 1/2-inch-diameter corn tortillas; 79 milliliters chopped fresh cilantro; 113 grams fresh shiitake mushrooms, stemmed, sliced; 2 garlic cloves, minced; 591 milliliters grated Monterey Jack cheese; 12 servings Olive oil; 158 milliliters finely chopped onion; 1 teaspoon dried oregano; 355 milliliters shredded cooked chicken

Chicken and Mushroom Quesadillas is a gluten free recipe with 12 servings. This recipe covers 49% of your daily requirements of vitamins and minerals. One serving contains 1940 calories, 54g of protein, and 48g of fat. A mixture of shiitake mushrooms, cilantro, chili powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Melt butter in large skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add chili powder, garlic and oregano. Sauté until fragrant, about 1 minute.

Ingredients you will need

Chili Powder

Oregano

Garlic

Add shiitake and button mushrooms and sauté until tender, about 10 minutes.

Ingredients you will need

White Button Mushrooms

Remove from heat.

Mix in chicken, onion and cilantro. Cool 10 minutes.

Ingredients you will need

Cilantro

Whole Chicken

Onion

Mix in cheese. Season with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)

Ingredients you will need

Salt And Pepper

Cheese

Prepare barbecue (medium heat). Lightly brush oil on 1 side of 8 tortillas.

Ingredients you will need

Tortilla

Cooking Oil

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.

Ingredients you will need

Tortilla

Whole Chicken

Cooking Oil

Equipment you will use

Baking Sheet

Grill

Cut into wedges.

Equipment

Frying Pan

Baking Sheet

Grill

Ingredients

Servings:

59milliliters

butter 113grams

button mushrooms, sliced 3teaspoons

chili powder 802-inchs

1/2-inch-diameter corn tortillas 79milliliters

chopped fresh cilantro 113grams

fresh shiitake mushrooms, stemmed, sliced 2

garlic cloves, minced 591milliliters

grated Monterey Jack cheese 12servings

Olive oil 158milliliters

finely chopped onion 1teaspoon

dried oregano 355milliliters

shredded cooked chicken

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.