Chicken and Wild Mushroom Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
cooking spray |
2 roasted chicken breast halves |
4 (8-inch) flour tortillas |
2 cups sliced wild mushrooms (any combination of shiitake, cremini, oyster, porcini, portobello, etc.) |
1 cup thinly sliced oil-packed sun-dried tomatoes |
1 1/3 cups shredded reduced-fat monterey jack cheese |
1/2 cup chopped fresh cilantro |
Directions:
1. Coat a large skillet or griddle with cooking spray and set pan over medium heat to preheat.
2. Using a fork, pull chicken meat from bone in shreds.
3. Arrange tortillas on a flat surface. Top one side of each tortilla with an equal amount of chicken, mushrooms and tomatoes. Top filling with shredded cheese (1/3 cup per tortilla). Fold over tortillas to cover filling, making half-moon shapes. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until tortillas are golden brown and cheese melts. Garnish with cilantro.
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