Chicken Mushroom And Cheese Quesadillas Recipes

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CHICKEN QUESADILLAS



Chicken Quesadillas image

This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.

Provided by Heather

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 20

Number Of Ingredients 10

1 pound skinless, boneless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

  • Preheat the broiler. Grease a baking sheet.
  • Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
  • Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
  • Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g

CHICKEN AND MUSHROOM QUESADILLAS



Chicken and Mushroom Quesadillas image

Categories     Chicken     Mushroom     Appetizer     Kid-Friendly     Summer     Grill     Grill/Barbecue     Cilantro     Monterey Jack     Bon Appétit     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 12 to 16

Number Of Ingredients 12

1/4 cup butter
2 1/2 teaspoons chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
4 ounces fresh shiitake mushrooms, stemmed, sliced
4 ounces button mushrooms, sliced
1 1/2 cups shredded cooked chicken
2/3 cup finely chopped onion
1/3 cup chopped fresh cilantro
2 1/2 cups grated Monterey Jack cheese
Olive oil
16 5 1/2-inch-diameter corn tortillas

Steps:

  • Melt butter in large skillet over medium-high heat. Add chili powder, garlic and oregano. Sauté until fragrant, about 1 minute. Add shiitake and button mushrooms and sauté until tender, about 10 minutes. Remove from heat. Mix in chicken, onion and cilantro. Cool 10 minutes. Mix in cheese. Season with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)
  • Prepare barbecue (medium heat). Lightly brush oil on 1 side of 8 tortillas. 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. Cut into wedges.

CHICKEN & MUSHROOM QUESADILLAS



Chicken & Mushroom Quesadillas image

Provided by Food Network Kitchen

Time 45m

Number Of Ingredients 13

1 large boneless, skinless chicken breast (about 8 ounces)
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil or lard
3 tablespoons unsalted butter
5 ounces white mushrooms, sliced (about 3 cups)
1/2 teaspoon ground cumin
1/2 medium onion, finely chopped
3 cloves garlic, minced
1/2 pickled jalapeno, minced, plus 1 tablespoon pickling juice
1 19-ounce can black beans, rinsed and drained
2 8-inch flour tortillas
2 cups grated white Cheddar cheese (about 8 ounces)
Guacamole and Salsa, for serving, optional

Steps:

  • Season chicken breast with salt and pepper to taste. Heat a 10-inch skillet over medium heat; add 1 tablespoon oil or lard. Cook chicken until browned on both sides and firm when gently pressed with fingertip, about 10 minutes total. Cool slightly; tear chicken into bite-size pieces.
  • Melt 1 tablespoon butter in skillet over medium heat. Add mushrooms, 1/2 teaspoon salt, cumin, and black pepper, to taste. Cook, stirring occasionally, until mushroom's moisture releases and evaporates, about 4 minutes. Transfer to a small bowl.
  • Add remaining 3 tablespoons oil or lard to skillet. Add onion, garlic, jalapeno and jar juices, and remaining 1/2 teaspoon salt. Cook until onion is translucent, about 5 minutes. Add beans and mash until almost smooth. Set aside.
  • Place tortillas on work surface and spread 1/4 of bean mixture on one side of each tortilla (reserve leftover bean mixture for later use). Top with 1/4 of cheese, half of chicken, and half of mushrooms. Sprinkle with remaining cheese. Fold tortillas over to encase filling.
  • Heat remaining 1 tablespoon butter in a skillet, fry each quesadilla until golden on both sides, about 4 minutes. Cut into wedges with a pizza wheel or serrated knife. Serve with guacamole and salsa.

CHICKEN/CARAMELIZED MUSHROOMS, ONIONS & CHEESE QUESADILLAS



Chicken/Caramelized Mushrooms, Onions & Cheese Quesadillas image

This quesadilla has everything in it to make my mouth water! :) The caramelized onions make this recipe for me - that's why we added them!!! Loosley based on recipe in Cooking Light Magazine, July 2009 edition. Here they suggest: "Watermelon-jicama salad is a refreshing side dish. 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. Add 2 tablespoons fresh lemon juice, 2 teaspoons sugar, and 1 teaspoon olive oil; toss well." Any fruit salad side dish would be great & very refreshing! Have tweaked it to suit our personal taste!! :).If the Rondele cheese is a bit too pricey - you can take a sharp cheddar, jalapenos, salt, pepper & some light, no-fat sour cream and beat it until it becomes soft & spreadable - of course, with the cheddar at room temp. The same can be done with the horseradish! This is fly-by-night recipe - I make these kinds of concotions off the top of my head, but I am sure someone made them before I! ;)

Provided by Manami

Categories     Lunch/Snacks

Time 37m

Yield 4 (1/2 quesadilla) each

Number Of Ingredients 15

1 1/2 teaspoons olive oil
1 cup presliced mushroom
1 1/2 cups thinly sliced onions
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon crushed red pepper flakes (or more if you choose) (optional)
1 pinch brown sugar (or two)
2 teaspoons minced fresh garlic or 2 teaspoons bottled minced garlic
1 tablespoon sherry wine or 1 tablespoon red wine vinegar
2 (10 inch) fat-free flour tortillas
1 cup shredded cooked chicken breast (about 8 ounces)
1 cup arugula (we used the spinach) or 1 cup Baby Spinach (we used the spinach)
1/4 cup shredded gruyere cheese or 1/4 cup swiss cheese
1/4 cup jalapeno cheddar cheese (we used both Rondele spreadable cheeses) or 1/4 cup horseradish cheddar cheese, divided (we used both Rondele spreadable cheeses)
cooking spray

Steps:

  • Heat a large nonstick skillet that has been sprayed with cooking spray over medium-high heat.
  • Add olive oil to pan; swirl to coat.
  • Add mushrooms, sliced onions, salt, pepper, crushed red pepper & sugar to pan; sauté 20-25 minutes.
  • Stir in garlic, and sauté 30 seconds.
  • Add vinegar or sherry; cook 30 seconds or until liquid almost evaporates.
  • Use Rondele spreadable cheese on half of each tortilla.
  • Arrange half of mushroom mixture over half of each tortilla.
  • Top each tortilla with 1/2 cup chicken, 1/2 cup arugula or spinach, and 1/4 cup (the Gruyere or Swiss) cheese ; fold tortillas in half.
  • Wipe pan clean with a paper towel.
  • Heat pan over medium heat.
  • Coat pan with cooking spray.
  • Add tortillas to pan.
  • Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp and cheese is a bit runny.
  • Serve with a Corona y que les aproveche!

CHICKEN, MUSHROOM AND CHEESE QUESADILLAS



Chicken, Mushroom and Cheese Quesadillas image

In my opinion, you can't get a better flavor combination than chicken, mushrooms and onions sauteed together. Mmmmm! This recipe is adapted from Cooking Light magazine.

Provided by Dine Dish

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
1 teaspoon ground cumin
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
12 ounces boneless skinless chicken breasts, cut into 1/4-inch-thick pieces
3/4 cup chopped onion
1 (8 ounce) package sliced mushrooms
1 garlic clove, minced
4 (8 inch) flour tortillas
1 1/2 cups shredded cheddar cheese

Steps:

  • Heat olive oil in a large nonstick skillet over medium-high heat.
  • Combine ground cumin, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; sprinkle over chicken.
  • Add chicken to pan, and sauté 5 minutes or until browned. Remove chicken from pan; set aside.
  • Add onion, mushrooms, garlic, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; sauté 5 minutes.
  • Remove from pan; let stand 5 minutes. Wipe pan with paper towels.
  • Heat pan over medium heat. Sprinkle each tortilla with about 1/3 cup cheese.
  • Arrange 1/2 cup mushroom mixture over one-half of each tortilla.
  • Arrange chicken evenly over mushroom mixture.
  • Carefully fold each tortilla in half. Add 2 quesadillas to pan; cook 2 minutes on each side or until lightly browned and cheese melts.
  • Repeat procedure with remaining quesadillas. Serve immediately.

Nutrition Facts : Calories 477.5, Fat 20.9, SaturatedFat 10.5, Cholesterol 93.8, Sodium 824.8, Carbohydrate 34.8, Fiber 2.8, Sugar 3.5, Protein 37

POBLANO, CHICKEN, AND MUSHROOM QUESADILLAS



Poblano, Chicken, and Mushroom Quesadillas image

In this lighter chicken quesadilla recipe, a gentle poach keeps the chicken breast moist and tender, so it's easy to pull apart before you arrange your quesadilla. The lime in the yogurt mixture will intensify over time--combine just before serving. The quesadilla is a time-crunched cook's go-to. They're fast, easy, and almost effortless. They are also really handy for using up ingredients you might have on hand. Combine a protein, cheese, and some veggies for many different combinations. In this lightener chicken quesadilla recipe, a gentle poach keeps the chicken breast moist and tender, so it's easy to pull apart before you arrange your quesadilla. Poblano peppers have a warm bite to them. If you're brave, sprinkle in a teaspoon or two of minced jalapeño before cooking the quesadilla.

Provided by Maureen Callahan

Time 33m

Yield Serves 6 (serving size: 4 wedges and about 1 1/2 tablespoons yogurt mixture)

Number Of Ingredients 13

1 large poblano pepper (about 6 ounces)
1 (10-ounce) skinless, boneless chicken breast half
1 tablespoon canola oil, divided
1 1/2 cups presliced cremini mushrooms
1/2 cup thinly sliced red onion
2 garlic cloves, minced
1 tablespoon minced fresh oregano
1/4 teaspoon kosher salt
Dash of ground red pepper
8 (6-inch) flour tortillas
4 ounces reduced-fat shredded Mexican cheese blend (about 1 cup)
1/2 teaspoon grated lime rind
1 (5.3-ounce) container plain 2% reduced-fat Greek yogurt

Steps:

  • Preheat broiler to high.
  • Cut poblano in half lengthwise; discard seeds and membranes. Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes or until blackened. Wrap tightly in foil. Let stand 5 minutes. Peel; coarsely chop. Place poblano in a bowl.
  • Place chicken in a skillet, and cover with water; bring to a boil over medium-high heat. Boil 1 minute. Remove pan from heat; cover and let stand 15 minutes or until chicken is done. Remove chicken from pan; cool slightly. Shred chicken with 2 forks. Add chicken to poblano.
  • Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add mushrooms; sauté 5 minutes or until tender. Add onion and garlic; cook 2 minutes. Add mushroom mixture to poblano mixture. Stir in oregano, salt, and red pepper. Top one side of each tortilla with 2 tablespoons cheese and about 1/3 cup poblano mixture. Fold tortillas in half over filling.
  • Wipe pan clean with paper towels. Heat pan over medium heat. Add 1 teaspoon oil; swirl to coat. Add 4 quesadillas to pan, and cook 1 minute on each side or until golden. Remove quesadillas from pan, and cut each into 3 wedges. Repeat procedure with remaining 1 teaspoon oil and remaining 4 quesadillas.
  • Combine rind and yogurt in a small bowl, stirring with a whisk. Serve yogurt mixture with quesadillas.

Nutrition Facts : Calories 280, Carbohydrate 25 g, Cholesterol 44 mg, Fat 10.5 g, Fiber 2 g, Protein 21 g, SaturatedFat 3.6 g, Sodium 566 mg

EASY CHICKEN-MUSHROOM QUESADILLAS



Easy Chicken-Mushroom Quesadillas image

Provided by Ellie Krieger

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 441 calorie, Fat 16 grams, SaturatedFat 7 grams, Cholesterol 51 milligrams, Sodium 1157 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 23 grams, Sugar 8 grams

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From fooddiez.com


CHICKEN AND MUSHROOM QUESADILLAS RECIPES
Dividing evenly, layer cheese, chicken, mushrooms, and spinach on one side of each tortilla. Fold tortillas in half to create half-moons. Heat 1 1/2 tsp. oil in a large heavy skillet over medium-low until hot. Cook 2 quesadillas, turning once, until cheese is melted and tortillas are browned, 1-2 minutes per side. Transfer quesadillas to serving plates, then cook remaining …
From tfrecipes.com


CHICKEN, MUSHROOM, AND CHEESE QUESADILLAS | MYRECIPES ...
Chicken, mushroom, and cheese quesadillas | myrecipes ... recipe. Learn how to cook great Chicken, mushroom, and cheese quesadillas | myrecipes ... . Crecipe.com deliver fine selection of quality Chicken, mushroom, and cheese quesadillas | myrecipes ... recipes equipped with ratings, reviews and mixing tips. Get one of our Chicken, mushroom ...
From crecipe.com


SPINACH CHICKEN QUESADILLAS RECIPE - ALL INFORMATION ABOUT ...
Chicken Mushroom & Spinach Quesadillas Recipe - Food.com trend www.food.com. 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. Mix ranch dressing with hot sauce. Lay 1 tortilla on a flat work surface, spread 2 tablespoons of hot ranch sauce on each …
From therecipes.info


CHICKEN AND CHEESE QUESADILLAS - SUPERVALU
Preheat the oven to 15 0˚C. Combine the cheese, spring onion and cooked chicken in a bowl. Season lightly with a little salt and pepper. Lay each flour tortilla out on the work surface and spread some mayonnaise to each base. D ivide the cheese and chicken mix ture between the tortilla bases. A dd some cherry tomatoes and some iceberg lettuce at this stage.
From supervalu.ie


CHEESE AND MUSHROOM QUESADILLAS RECIPE
Cheese and mushroom quesadillas recipe. Learn how to cook great Cheese and mushroom quesadillas . Crecipe.com deliver fine selection of quality Cheese and mushroom quesadillas recipes equipped with ratings, reviews and mixing tips. Get one of our Cheese and mushroom quesadillas recipe and prepare delicious and healthy treat for your family or ...
From crecipe.com


CHICKEN MUSHROOM AND CHEESE QUESADILLAS- TFRECIPES
Sprinkle each tortilla with about 1/3 cup cheese. Arrange 1/2 cup mushroom mixture over one-half of each tortilla. Arrange chicken evenly over mushroom mixture. Carefully fold each tortilla in half. Add 2 quesadillas to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat procedure with remaining quesadillas. Serve ...
From tfrecipes.com


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