Poblano Chicken And Mushroom Quesadillas Recipes

EASY CHICKEN-MUSHROOM QUESADILLAS

Easy Chicken-Mushroom Quesadillas image

Provided by Ellie Krieger

Time 28m

Yield 4 servings

Number Of Ingredients 15

Ingredients

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

MONTEREY JACK, POBLANO AND MUSHROOM QUESADILLAS

Monterey Jack, Poblano and Mushroom Quesadillas image

Looking for an easy Mexican entrée? Check out these 30-minute quesadillas-they'd also be popular party fare.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

1 tablespoon vegetable oil
2 poblano chiles, seeded, finely chopped
1 large onion, finely chopped (1 cup)
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
1 1/3 cups shredded Mexican cheese blend

Steps:

In 10-inch skillet, heat oil over medium heat. Cook chiles, onion and mushrooms in oil 10 minutes, stirring frequently, until tender.
Divide vegetable mixture evenly onto 4 tortillas. Sprinkle each with 3 tablespoons cheese. Top with remaining tortillas.
Wipe skillet clean with paper towels. Spray skillet with cooking spray; heat over medium heat. Place 1 quesadilla in skillet; cook 1 to 2 minutes or until golden brown on bottom. Turn; cook 1 to 2 minutes longer or until golden brown on bottom and cheese is melted. Remove from skillet to serving platter; cover to keep warm. Repeat with remaining quesadillas.

Nutrition Facts : Calories 370, Carbohydrate 34 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 4 g, TransFat 2 g

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