Chicken & Mushroom Quesadillas

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  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
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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


  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.