Chicken, Mushroom, and Gruyère Quesadillas

Chicken, Mushroom, and Gruyère Quesadillas

• Build on the traditional Mexican classic by adding fun new ingredients like sliced mushrooms and a different creamy cheese. Watermelon-jicama salad is a refreshing side for this easy dish.

Ingredients

• 1 teaspoon olive oil
• 1 cup presliced mushrooms
• 1/2 cup thinly sliced onion
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon bottled minced garlic
• 1 tablespoon sherry or red wine vinegar
• 2 (10-inch) fat-free flour tortillas
• 1 cup shredded cooked chicken breast (about 8 ounces)
• 1 cup arugula
• 1/2 cup (2 ounces) shredded Gruyère cheese
• Cooking spray

Preparation

• Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add mushrooms, sliced onion, salt, and pepper to pan; sauté 5 minutes. 

• Stir in garlic, and sauté 30 seconds. Add vinegar; cook 30 seconds or until liquid almost evaporates. 

• Arrange half of mushroom mixture over half of each tortilla. 

• Top each tortilla with 1/2 cup chicken, 1/2 cup arugula, and 1/4 cup cheese; fold tortillas in half. 

• Wipe pan clean with a paper towel. Heat pan over medium heat. 

• Coat pan with cooking spray. 

• Add tortillas to pan. 

• Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp. 

• Watermelon-jicama salad: Combine 4 cups (1/2-inch) cubed seedless watermelon, 1 1/2 cups (1/2-inch) cubed peeled jicama, 1 cup chopped English cucumber, and 1/2 cup chopped red onion. 

• Add 2 tablespoons fresh lemon juice, 2 teaspoons sugar, and 1 teaspoon olive oil; toss well. 

Keywords: Chicken, Mushroom, and Gruyère Quesadillas

Kindly Bookmark and Share it: