Stewed Chicken, Mushroom and Mozzarella Quesadillas

Total Time:
1 hr 5 min
1 hr 5 min

4 servings

  • One 15-ounce can fire-roasted tomatoes
  • 2 teaspoons chili powder
  • 1 clove garlic, finely grated
  • Kosher salt and freshly ground black pepper
  • One 8-ounce boneless skinless chicken breast
  • 3 tablespoons unsalted butter
  • 3 cups white mushrooms, sliced (about 5 ounces)
  • Four 10-inch (burrito-size) flour tortillas
  • 2 cups shredded mozzarella
  • Chopped scallions, guacamole, sour cream, and salsa, for serving, optional
  • Combine the tomatoes, chili powder, garlic and 1/2 teaspoon salt with 2/3 cup water in a small saucepan. Bring to a simmer and cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it and return it to the sauce. Add salt and pepper to taste.

  • Heat 1 tablespoon of the butter in a 10-inch skillet over medium heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the mushrooms are dry, about 4 minutes. Transfer the mushrooms to a small bowl.

  • Lay 1 tortilla on a work surface and top evenly with 1/2 cup mozzarella. Add a quarter of the shredded chicken and sauce, and a quarter of the mushrooms. Fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas and ingredients.

  • Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook one of the quesadillas, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a plate and repeat with the remaining quesadillas.

  • Sprinkle the quesadillas with chopped scallions and serve with guacamole, sour cream and salsa if using.

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    Recipe courtesy of Ellie Krieger