Recipe courtesy of Andrew Cayabyab and Kathleen Rodriguez

The Lux Quesadilla

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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 1 serving
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3 ounces boneless, skinless chicken breast, cut into small cubes

Salt and pepper

Salt and pepper 

3 asparagus spears, cut into 1-inch pieces

2 tablespoons butter 

1 shallot, minced 

1 clove garlic, minced 

3 button mushrooms, minced 

1 tablespoon dry white wine 

4 ounces grated Colby cheese 

One 10-inch flour tortilla 

2 slices bacon, cooked and crumbled 


  1. Set a frying pan over medium-high heat. Sprinkle the chicken with salt and pepper and cook until cooked through, about 6 minutes. Set aside.
  2. In the same pan, saute the asparagus in 1 tablespoon of the butter over medium heat for about 4 minutes. Set aside.
  3. In another pan, saute the shallots in the remaining 1 tablespoon butter for 1 minute, then add the garlic and saute for another minute. Add the mushrooms and saute anther three minutes. Add the wine and cook until the mixture is reduced to a paste-like consistency, about five minutes. Season with salt and pepper.
  4. Sprinkle half of the cheese over half of the tortilla. Spread the mushroom mixture evenly over cheese. Top with the asparagus, chicken and bacon and sprinkle with the remaining cheese. Fold up the tortilla and heat it in a pan until cheese has melted and the tortilla is golden. Serve.
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