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This easy mushroom and chicken quesadilla recipe is one that the whole family will enjoy, making it a win-win for busy back-to-school weeknight schedules!
Recipe courtesy of Robyn of Add a Pinch.
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Ingredients
Scale
- 1 tablespoon olive oil
- 2 cups sliced portabella mushrooms
- 1/2 medium onion, diced
- 2 cooked chicken breast, sliced
- four 10-inch corn or flour tortilla
- 1 tablespoon butter or olive oil
- one 10-ounce package pepper jack or mozzarella cheese, grated
Instructions
- Drizzle olive oil into a medium skillet over medium heat. Add mushrooms, onion, and chicken and sauté until chicken is heated through and mushrooms and onions have become tender, about 3-5 minutes.
- Remove ingredients from skillet and pour into a bowl for use in preparing quesadillas. Carefully wipe out skillet with a towel.
- Add butter or olive oil to skillet, over medium heat. Add one tortilla to the skillet, top with one-fourth of the following: cheese, mushroom, onion and chicken mixture. Cook until cheese begins to melt and tortilla begins to brown on the underside. Fold tortilla over to close. Remove from skillet and serve warm.
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