Best 3 Chicken And Mushroom Quesadillas Recipes

Chicken and mushroom quesadillas are a quick and easy dish that can be enjoyed for lunch or dinner. They are also a great way to use up leftover chicken or mushrooms. These quesadillas are filled with a combination of flavorful ingredients, from tender chicken and earthy mushrooms to melted cheese and fresh cilantro. The quesadillas are then cooked until golden brown and crispy, creating a delicious and satisfying meal. With endless possibilities for customization, including different types of cheese, vegetables, and sauces, chicken and mushroom quesadillas are a versatile dish that can be tailored to your own preferences.

Let's cook with our recipes!

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

Ingredients

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 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

Ingredients

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

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

Ingredients

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.

Tips:

Use a variety of mushrooms. This will give your quesadillas a more complex flavor. Some good options include shiitake, portobello, and oyster mushrooms.
Don't overcook the mushrooms. They should be cooked until they are tender but still have a bit of a bite to them.
Use a good quality cheese. This will make a big difference in the flavor of your quesadillas. Some good options include cheddar, Monterey Jack, and pepper Jack cheese.
Don't overcrowd the quesadillas. This will make them difficult to fold and cook evenly.
Cook the quesadillas over medium heat. This will help to prevent them from burning.
Serve the quesadillas with your favorite toppings. Some good options include salsa, guacamole, sour cream, and pico de gallo.

Conclusion:

Chicken and mushroom quesadillas are a delicious and easy-to-make meal. They are perfect for a quick lunch or dinner. With a few simple tips, you can make sure that your quesadillas are perfect every time. Experiment with different types of mushrooms and cheeses to find your favorite combination. Serve your quesadillas with your favorite toppings and enjoy!