CHICKEN & MUSHROOM QUESADILLAS
Provided by Food Network Kitchen
Time 45m
Number Of Ingredients 13
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 WITH WILD MUSHROOMS
Steps:
- Preheat the oven to 325 degrees.
- Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
- Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
- Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.
EASY CHICKEN-MUSHROOM QUESADILLAS
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
EASY CHICKEN-MUSHROOM QUESADILLAS
I saw this on the Food Network-Healthy Appetite. Absolutely DELICIOUS, healthy, and easy. I used a couple pieces of chicken I had already cooked up. This recipe is great for lunch or dinner!
Provided by girl_norton
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until they begin to brown, 5 to 7 minutes.
- Add the garlic and cook for 1 minute more.
- Add chicken, and chili powder, and stir until 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 211.3, Fat 15.1, SaturatedFat 7.4, Cholesterol 35.6, Sodium 689.4, Carbohydrate 10.4, Fiber 2.2, Sugar 3.8, Protein 10.7
CHICKEN AND MUSHROOM QUESADILLAS
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
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 QUESADILLA
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
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
WILD MUSHROOM QUESADILLAS
You don't have to use wild mushrooms, of course, but if you can get chanterelles - oh man. It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.
Provided by Kim Severson
Categories brunch, dinner, lunch, quick, appetizer, main course, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.
- Add onions. Sauté, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.
- Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl. Add grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.
- Place a large nonstick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil. While pan heats, place a large spoonful of mushroom-cheese mixture into center of a tortilla, and fold tortilla in half to make a half-moon. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 8 filled tortillas. Serve immediately.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 10 grams, Carbohydrate 17 grams, Fat 19 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 401 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN, MUSHROOM AND CHEESE QUESADILLAS
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
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
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
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
CHICKEN AND MUSHROOM QUESADILLAS WITH CARROT AND MANGO SLAW
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
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.
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