Chicken And Mushroom Quesadillas With Carrot And Mango Slaw Recipes

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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

CHICKEN AND MUSHROOM QUESADILLAS WITH CARROT AND MANGO SLAW



Chicken and Mushroom Quesadillas with Carrot and Mango Slaw image

These delicious quesadillas are packed with flavor thanks to lightly spiced chicken, mushrooms, spinach, and Monterey Jack cheese. A tangy mix of cilantro, yogurt, and lime juice makes the perfect dipping sauce, and pretty carrot and mango ribbons combine for a refreshing slaw.

Provided by Katherine Sacks

Categories     Back to School     Dinner     Kid-Friendly     Tortillas     Yogurt     Mushroom     Chicken     Mango     Spinach     Monterey Jack     Small Plates

Yield 4 servings

Number Of Ingredients 14

1/2 teaspoon ground cumin
5 tablespoons olive oil, divided
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/4 pounds boneless, skinless chicken thighs, trimmed
6 ounces button mushrooms, trimmed, coarsely chopped
2 limes
1/2 cup Greek-style plain full- or low-fat yogurt
3 tablespoons coarsely chopped cilantro, plus whole leaves for serving
2 medium carrots (about 4 ounces each), peeled
1 medium mango, thinly sliced
5 ounces baby spinach (about 4 packed cups)
4 (10") flour tortillas
2 cups shredded Monterey Jack cheese (about 8 ounces)

Steps:

  • Preheat oven to 425°F. Stir cumin, 3 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and mushrooms and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes.
  • Meanwhile, juice limes to yield 6 Tbsp. juice. Blend yogurt, 3 Tbsp. lime juice, and 3 Tbsp. cilantro in a blender until smooth.
  • Shave carrots with a vegetable peeler lengthwise into ribbons (or use the large holes of a box grater). Whisk 1 Tbsp. oil and remaining 3 Tbsp. lime juice, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add carrots and mango; toss gently to coat.
  • Remove baking sheet from oven, arrange spinach over chicken, and continue to roast until spinach is wilted, about 2 minutes. Transfer chicken to a cutting board, leaving spinach on sheet, and thinly slice.
  • Arrange tortillas on a work surface. 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 quesadillas with remaining 1 1/2 tsp. oil.
  • Sprinkle quesadillas with cilantro leaves and serve with yogurt sauce and carrot-mango slaw alongside.
  • Do Ahead
  • Chicken and mushrooms can be cooked and yogurt sauce can be made 4 days ahead; cover and chill.

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' AND MUSHROOM QUESADILLAS



'chicken' and Mushroom Quesadillas image

this one gets it right with the dash of chili powder, cumin, and cilantro, all inside the grilled tortilla.

Provided by animal lover

Categories     Mexican

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup vegetable oil
1 -2 cup chicken strips (try Morningstar Farms Meal Starters Chik'n Strips)
1/2 cup chopped onion
1 lb assorted mushroom (try crimini, portobello, shiitake, or any other variety)
1 tablespoon chopped garlic
1 tablespoon chili powder
1/2 teaspoon cumin
2 teaspoons salt
1/3 cup chopped cilantro
12 flour tortillas
2 cups shredded vegan monterey jack cheese (try Follow Your Heart brand)
oil, the quesadillas (for cooking)

Steps:

  • •Heat the oil in a large sauté pan; add the strips and cook for 3 minutes on each side, or until browned and crispy. Remove from the oil and set aside.
  • •Add the onions and cook for 3 to 5 minutes, or until softened.
  • •Add the mushrooms and garlic and sauté on medium-high heat for 8 minutes, or until the mushrooms have softened and released their liquid. (Note: You may add additional oil if the mushrooms become dry during cooking.).
  • •Place the chili powder, cumin, salt, and cilantro in the pan and mix well; remove from the heat.
  • •Lay out 6 tortillas and evenly spread the cooked mixture onto each tortilla. (Note: If there is residual liquid, pick the mushrooms up out of the liquid to prevent soggy quesadillas.).
  • •Sprinkle the "cheese" on top, cover with the remaining tortillas, and brush the tops lightly with vegetable oil.
  • •Heat a clean nonstick sauté pan and place one quesadilla at a time, oiled side down, into the heated pan. Brush oil on the dry side of the quesadilla.
  • •Cook for 3 minutes, or until browned. Flip and cook the other side. Repeat until all the ingredients are used.
  • •Cut each quesadilla into 4 segments and serve with salsa, guacamole, and vegan sour cream.
  • Alternate Cooking Method: Oil both sides of the quesadillas, place on a cookie sheet, and cook in a preheated 375°F oven for 10 to 15 minutes, or until crispy.

Nutrition Facts : Calories 296.6, Fat 14.3, SaturatedFat 2.4, Sodium 1174.5, Carbohydrate 35.9, Fiber 3.3, Sugar 3.1, Protein 7.7

MANGO QUESADILLAS



Mango Quesadillas image

The flavor and texture of mango goes well with black beans and Cheddar cheese in this easy main dish. The recipe uses vegetarian chicken substitute, but real chicken would work just as well.

Provided by MOTTSBELA

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 6

Number Of Ingredients 15

1 (15 ounce) can black beans, drained
1 tablespoon vegetable oil
½ onion, chopped
1 red bell pepper, chopped
1 teaspoon chili powder
1 pinch cayenne pepper
1 pinch dried oregano
1 pinch dried basil
1 mango - peeled, seeded and diced
1 (6 ounce) package seasoned chicken-style vegetarian strips (such as Lightlife Smart Strips®)
6 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 cup arugula leaves
1 (4 ounce) jar jalapeno pepper rings
1 (8 ounce) jar salsa

Steps:

  • Place the beans in a saucepan over medium heat, and cook 5 minutes. Partially mash with a potato masher or large spoon. Reduce heat to low, and keep warm until ready to serve.
  • Heat the oil in a skillet over medium heat. Stir in the onion and red bell pepper. Season with chili powder, cayenne pepper, oregano, and basil. Cook and stir until vegetables are tender. Mix in mango and vegetarian chicken strips, and continue cooking about 2 minutes, until vegetarian chicken is heated through.
  • In a separate skillet over medium heat, place the tortillas one at a time until soft and warm, about 2 minutes per side. Spread warm tortillas with equal amounts of the the black beans, mango mixture, Cheddar cheese, arugula, and jalapenos. Fold tortillas over the filling and top with salsa to serve.

Nutrition Facts : Calories 503.1 calories, Carbohydrate 49.2 g, Cholesterol 39.2 mg, Fat 24.2 g, Fiber 5.8 g, Protein 23.2 g, SaturatedFat 10.1 g, Sodium 1421.2 mg, Sugar 9.5 g

MANGO SLAW



Mango Slaw image

There is absolutely nothing new about coleslaw, but there is something slightly intriguing about coleslaw with mangos. Often, when we think of coleslaw, we think of it as a side for fish and chips, barbecue, or heavy, mayonnaise-drenched cabbage. But just think about the cool, crunchy sweetness of the cabbage, carrots and mango, paired with the spicy kick of jerk chicken. What's a better combination? You also don't have to serve it as a side: It can be tucked into a sandwich or wrap. One of the best things about this recipe is that all the ingredients are readily available, and there are many shortcuts you can take, like using a bagged mix. Who wants to ruin their knuckles on a box grater, or break out the food processor?

Provided by Millie Peartree

Categories     salads and dressings, slaws, side dish

Time 5m

Yield 3 cups

Number Of Ingredients 7

1 (8-ounce) bag coleslaw (about 3 cups)
2 large, slightly firm mangoes (about 1 3/4 pounds), peeled, pitted and thinly sliced (about 2 cups)
1/2 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 tablespoon honey or agave syrup
1/4 teaspoon celery salt
1/4 teaspoon freshly ground black pepper

Steps:

  • In a large bowl, combine all ingredients. Toss with tongs or a fork to combine.
  • Refrigerate for at least 1 hour. Serve cold.

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

MUSHROOM AND CHICKEN GRILLED QUESADILLAS



Mushroom and Chicken Grilled Quesadillas image

Make and share this Mushroom and Chicken Grilled Quesadillas recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 31m

Yield 8 quesadillas

Number Of Ingredients 13

1/4-1/3 cup butter
2 -3 teaspoons chili powder
1 tablespoon minced garlic (or to taste)
1 teaspoon dried oregano
10 ounces white button mushrooms, sliced
2 cups cooked chicken, finely chopped
1/2 cup onion, finely chopped
1/4 cup fresh cilantro (or to taste)
3 cups cheddar cheese (can use Monterey Jack)
16 corn tortillas (5 or 6-inch size)
olive oil
salt and black pepper
salsa (optional)

Steps:

  • Make this up to 8 hours ahead if desired: melt butter in a skillet over medium heat.
  • Add in chili powder, garlic and oregano; saute for about 1 minute.
  • Add in sliced mushrooms and saute for about 10-12 minutes; remove from heat.
  • Add in chicken, onion and cilantro; mix to combine and season with salt and pepper to taste; cool for about 20 minutes.
  • Add/mix in the shredded cheese.
  • Heat the grill to medium heat.
  • Light brush one side of only 8 tortillas.
  • Place them (oil-side down) on a large baking sheet.
  • Divide the chicken mixture evenly between the 8 tortillas, spreading the mixture evenly on the tortillas.
  • Top each tortilla with one tortilla (you should have 8 tortillas) press down with hands and then brush the top tortilla with oil.
  • Grill quesadillas until heated through and golden brown (about 3 minutes per side.
  • Cut into wedges and serve with salsa.
  • Delicious.

Nutrition Facts : Calories 378.6, Fat 23.4, SaturatedFat 13.4, Cholesterol 86, Sodium 370.8, Carbohydrate 20.4, Fiber 3.2, Sugar 1.8, Protein 22.9

ISLAND CHICKEN WITH MANGO SLAW AND CURRY SAUCE



Island Chicken with Mango Slaw and Curry Sauce image

You can turn a boring chicken into an extra ordinary chicken with this easy-to-make dish. The flavors blend together perfectly and it makes a pretty presentation. -Evelyn Cleare, Miami, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

1/4 cup orange juice
3 tablespoons canola oil, divided
2 teaspoons Caribbean jerk seasoning
1 teaspoon garlic powder
4 boneless skinless chicken breast halves (5 ounces each)
SAUCE:
1/3 cup plain yogurt
2 tablespoons plus 2 teaspoons orange marmalade
3/4 teaspoon curry powder
SLAW:
1 medium mango, peeled, cut into thin strips
2 cups fresh baby spinach, cut into strips
1 large sweet red pepper, cut into thin strips
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes

Steps:

  • In a large bowl or dish, combine the orange juice, 2 tablespoons oil, jerk seasoning and garlic powder. Flatten chicken breasts to 1/2-in. thickness; add to marinade. Turn to coat; refrigerate for 2 hours. , In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving., Drain chicken and discard marinade. In a large skillet, cook chicken in remaining oil for 5-6 minutes on each side or until no longer pink., Meanwhile, in a large bowl, combine the mango, spinach and red pepper. In a small bowl, whisk the remaining slaw ingredients until blended. Drizzle over mango mixture; toss to coat. Serve with chicken and sauce.

Nutrition Facts : Calories 293 calories, Fat 7g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 205mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

CHICKEN MUSHROOM QUESADILLA



Chicken Mushroom Quesadilla image

This is always requested when all "the boys" come over for a game. You can make the filling ahead of time and just warm up before putting it in the tortillas. I serve this with sour cream, salsa and Zaar posted "Wholly Guacomole". Hope you enjoy!

Provided by TGIF Girl Friday

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

10 count flour tortillas
1 -2 chicken breast (cooked and shredded)
4 ounces chopped green chilies
15 ounces goya black bean soup (drained and rinsed)
10 ounces sliced mushrooms (crumbled, not too small)
1 small yellow onion (chopped)
1/4 cup chunky salsa
8 -16 ounces shredded mexican cheese (depending on how cheesy you like it)
butter

Steps:

  • Add a tad of butter to a fry pan and add onions and mushrooms.
  • When all the water that was released from the mushrooms has evaporated, add the cooked chicken, salsa, green chiles and drained and rinsed beans. In case you are wondering, why rinse the beans? There is so much flavor packed into those little guys from soaking in the soup broth and you don't want a soggy tortilla. Anyhow, simmer for about 5 minutes.
  • Lightly butter one side of the tortilla and place in frypan (medium-low), add just enough cheese for the filling to stick to. Add the warm filling and top with more cheese. Top with another tortilla that has been lightly buttered on the side facing up. When cheese has melted on the bottom, carefully flip.
  • Remove to plate when the other side has melted. I use a pizza roller to cut into 4 wedges.

Nutrition Facts : Calories 636.9, Fat 23.8, SaturatedFat 10.3, Cholesterol 55.2, Sodium 1941.4, Carbohydrate 77.8, Fiber 9.5, Sugar 6.8, Protein 28.4

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From pinterest.ca


CRISPY MUSHROOM QUESADILLAS RECIPE | BON APPéTIT
2022-04-19 Step 3. Place reserved skillet over medium-low heat. Lay a tortilla in pan and top one side with half of cheese and half of mushrooms. Fold …
From bonappetit.com


CHICKEN-MANGO QUESADILLAS | METRO
In a bowl, mix chicken, mango, salsa, coriander and onion together. Season. Cover 2 tortillas with mixture. In a skillet, heat a little oil and brown first tortilla 2-3 min. Add a third of the cheese and top with another tortilla. Turn. Repeat for second quesadilla. Cut each quesadilla into 8 …
From metro.ca


SPICY CHICKEN QUESADILLAS & CRANBERRY-MANGO SALSA RECIPE
Add the sliced mushrooms, chopped bell pepper, and onion, and saute 4 minutes or until the mushrooms are tender. Add the chopped chicken, chili powder, and ground cumin, and saute 2 minutes or until thoroughly heated. Spread about 1/2 cup chicken mixture over each of 4 tortillas, and top each with 2 tablespoons cheddar cheese and remaining ...
From myrecipes.com


BEST MANGO CURRY CHICKEN QUESADILLAS RECIPES - FOOD NETWORK
2013-10-25 Step 1. In a large bowl, mix the chicken with the cumin, fresh cilantro, and VH® Mango Curry Sauce. Set aside. Step 2. Spray a large skillet with PAM® Original Cooking Spray and heat over medium heat. Add the onions and sauté until soft and light golden brown, about 7 minutes. Remove the onions and keep warm. Step 3.
From foodnetwork.ca


RANCH CHICKEN & MUSHROOM QUESADILLA WITH SALSA - HIDDEN VALLEY
2022-01-14 Quesadilla. 1. Preheat the oven to 450°F. 2. Heat the oil in a large sauté pan over medium-high heat. Add the mushrooms and season with 1½ teaspoons of Hidden Valley® ranch seasoning. Cook until the mushrooms are golden brown and all of their liquid has evaporated. Set aside to cool. 3.
From hiddenvalley.com


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From specialrecipetoday.com


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