Name: Mushroom and Chicken Quesadilla
Ingredients: 1 tablespoon olive oil; 2 cups sliced portabella mushrooms; 1/2 medium onion, diced; 2 cooked chicken breast, sliced; four 10-inch corn or flour tortilla; 1 tablespoon butter or olive oil; one 10-ounce package pepper jack or mozzarella cheese, grated

Jump to Recipe·Print Recipe

Entrees

Author Robyn of Add a Pinch

This easy mushroom and chicken quesadilla recipe is one that the whole family will enjoy, making it a win-win for busy back-to-school weeknight schedules!

Recipe courtesy of Robyn of Add a Pinch.

Print Recipe

Shop for Ingredients

Make a list for the store or order online.

Ingredients

Scale

1 tablespoon olive oil
2 cups sliced portabella mushrooms
1/2 medium onion, diced
2 cooked chicken breast, sliced
four 10-inch corn or flour tortilla
1 tablespoon butter or olive oil
one 10-ounce package pepper jack or mozzarella cheese, grated

Cook Mode Prevent your screen from going dark

Instructions

Drizzle olive oil into a medium skillet over medium heat. Add mushrooms, onion, and chicken and sauté until chicken is heated through and mushrooms and onions have become tender, about 3-5 minutes.
Remove ingredients from skillet and pour into a bowl for use in preparing quesadillas. Carefully wipe out skillet with a towel.
Add butter or olive oil to skillet, over medium heat. Add one tortilla to the skillet, top with one-fourth of the following: cheese, mushroom, onion and chicken mixture. Cook until cheese begins to melt and tortilla begins to brown on the underside. Fold tortilla over to close. Remove from skillet and serve warm.