Mushroom Chicken Quesadillas

Mushroom lovers will adore these cheesy chicken quesadillas stuffed with earthy mushrooms.

  • Total Time:
  • Servings: 4
KEY: Barbecue/Cookout, Game Day, Mexican, Southwestern/Tex-Mex, Appetizers/starters, Basic/Easy, Web Exclusive, Dinner, Lunch, Snack

Related Video

More Videos
Restaurant Roots: Deuki Hong's Korean Fried Chicken


  • 1/2 pound boneless, skinless chicken breast
  • Kosher or sea salt, to taste
  • Fresh cracked black pepper, to taste
  • Eight 8-inch flour tortillas
  • 6 ounces cheddar cheese, grated
  • 8 ounces mushrooms, sliced
  • 1/2 cup chopped parsley

How to make this recipe

  1. In a large pot, cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and let cool. Cut the chicken into bite-size pieces, season with salt and pepper and set aside.
  2. Spread half of the cheese on top of 4 tortillas. Top with the chicken and mushrooms. Add a final layer of cheese and gently spread the filling evenly around each tortilla. Top with the remaining tortillas.
  3. Heat a large skillet or griddle over medium-high heat. Place a filled tortilla on the pan, and cook the tortilla for about 3 minutes or until the bottom is golden. Carefully flip the quesadilla and cook for another 2 to 3 minutes until the second side is golden and the cheese is completely melted.
  4. Remove from the pan and repeat with the remaining quesadillas. Allow each to cool for a few minutes before cutting into 4 to 6 pieces.

Serve With

Salsa, guacamole and sour cream.

Contributed By Photo © Todd Porter & Diane Cu Published May 2014

Related Video

More Videos
Restaurant Roots: Deuki Hong's Korean Fried Chicken

472012 recipes/mushroom-chicken-quesadillas 2014-08-12 Todd Porter and Diane Cu barbecue-cookout|game-day|mexican|southwestern-tex-mex|appetizers-starters|4|basic-easy|web-exclusive|weeknight-dinner|lunch|snack may-2014 recipes,mushroom-chicken-quesadillas 472012