Chicken, Mushroom, and Gruyere Quesadillas

Name: Chicken, Mushroom, and Gruyere Quesadillas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters arugula; 0 teaspoons freshly ground black pepper; 1 teaspoon bottled minced garlic; 227 grams cup shredded cooked chicken breast (about; 2 10-inchs (10-inch) fat-free flour tortillas; 57 grams 1/2 cup shredded Gruyère cheese; 237 milliliters presliced mushrooms; 1 teaspoon olive oil; 118 milliliters thinly sliced onion; 1 Tbsp sherry or red wine vinegar; 0 teaspoons salt

Chicken, Mushroom, and Gruyere Quesadillas might be just the hor d'oeuvre you are searching for. This recipe makes 4 servings with 294 calories, 24g of protein, and 13g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up wine vinegar, pepper, flour tortillas, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 30 minutes. This recipe is typical of Mexican cuisine.

Instructions

Heat a large nonstick skillet over medium-high heat.

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Frying Pan

Add olive oil to pan; swirl to coat.

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Olive Oil

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Frying Pan

Add mushrooms, sliced onion, salt, and pepper to pan; saut 5 minutes. Stir in garlic, and saut 30 seconds.

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Mushrooms

Garlic

Pepper

Onion

Salt

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Frying Pan

Add vinegar; cook 30 seconds or until liquid almost evaporates.

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Vinegar

Arrange half of mushroom mixture over half of each tortilla. Top each tortilla with 1/2 cup chicken, 1/2 cup arugula, and 1/4 cup cheese; fold tortillas in half.

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Tortilla

Mushrooms

Arugula

Whole Chicken

Cheese

Wipe pan clean with a paper towel.

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Paper Towels

Frying Pan

Heat pan over medium heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add tortillas to pan.

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Tortilla

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Frying Pan

Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp.

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Tortilla

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Frying Pan

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.

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Seedless Watermelon

English Cucumber

Red Onion

Jicama

Add 2 tablespoons fresh lemon juice, 2 teaspoons sugar, and 1 teaspoon olive oil; toss well.

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Lemon Juice

Olive Oil

Sugar

Equipment

Frying Pan

Paper Towels

Ingredients

Servings:

237milliliters

arugula 0teaspoons

freshly ground black pepper 1teaspoon

bottled minced garlic 227grams

cup shredded cooked chicken breast (about 210-inchs

(10-inch) fat-free flour tortillas 57grams

1/2 cup shredded Gruyère cheese 237milliliters

presliced mushrooms 1teaspoon

olive oil 118milliliters

thinly sliced onion 1Tbsp

sherry or red wine vinegar 0teaspoons

salt

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 Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.