Chicken and Wild Mushroom Quesadillas

  • Yield: 4 servings
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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


  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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