Chicken & Mushroom Quesadillas

Total Time:
45 min
Prep:
20 min
Cook:
25 min
Ingredients
  • 1 large boneless, skinless chicken breast (about 8 ounces)
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons vegetable oil or lard
  • 3 tablespoons unsalted butter
  • 5 ounces white mushrooms, sliced (about 3 cups)
  • 1/2 teaspoon ground cumin
  • 1/2 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 pickled jalapeno, minced, plus 1 tablespoon pickling juice
  • 1 19 -ounce can black beans, rinsed and drained
  • 2 8 -inch flour tortillas
  • 2 cups grated white Cheddar cheese (about 8 ounces)
  • Guacamole and Salsa, for serving, optional
Directions
  • 1. Season chicken breast with salt and pepper to taste. Heat a 10-inch skillet over medium heat; add 1 tablespoon oil or lard. Cook chicken until browned on both sides and firm when gently pressed with fingertip, about 10 minutes total. Cool slightly; tear chicken into bite-size pieces.

  • 2. Melt 1 tablespoon butter in skillet over medium heat. Add mushrooms, 1/2 teaspoon salt, cumin, and black pepper, to taste. Cook, stirring occasionally, until mushroom's moisture releases and evaporates, about 4 minutes. Transfer to a small bowl.

  • 3. Add remaining 3 tablespoons oil or lard to skillet. Add onion, garlic, jalapeno and jar juices, and remaining 1/2 teaspoon salt. Cook until onion is translucent, about 5 minutes. Add beans and mash until almost smooth. Set aside.

  • 4. Place tortillas on work surface and spread 1/4 of bean mixture on one side of each tortilla (reserve leftover bean mixture for later use). Top with 1/4 of cheese, half of chicken, and half of mushrooms. Sprinkle with remaining cheese. Fold tortillas over to encase filling.

  • 5. Heat remaining 1 tablespoon butter in a skillet, fry each quesadilla until golden on both sides, about 4 minutes. Cut into wedges with a pizza wheel or serrated knife. Serve with guacamole and salsa.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

  • Calories: 565

  • Total Fat: 38.5 grams

  • Saturated Fat: 18.5 grams

  • Total Carbohydrate: 24 grams

  • Protein: 33 grams

  • Sodium: 808 milligrams

  • Cholesterol: 115 milligrams

  • Fiber: 5 grams


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