This is a really quick dish to make during the work week, under 30 minutes!
Grilled Chicken and Mushroom Quesadillas
Serves 4 to 6
Using a flavorful mix of fresh wild and button mushrooms is key to making this hearty appetizer, which works well as a light lunch or dinner, too. If you cannot find these wonderful mushrooms, use whatever is in season at your local market.
1/4 cup (1/2 stick) unsalted butter
2 teaspoons chili powder
1/2 teaspoon ground cumin
2 cloves garlic, finely chopped
1/2 pound assorted wild mushrooms, sliced
1/2 pound button mushrooms, sliced
1 small yellow onion, finely chopped
Salt to taste
1/2 cup shredded rotisserie chicken or left over grilled chicken
1/3 cup chopped cilantro
12 (6-inch) whole wheat tortillas, plain or flavored
2 1/2 cups grated Monterey Jack cheese
Lime wedges, for garnish (optional)
Make these on the grill (super easy) or in the skillet.
Melt butter in a large skillet over medium high heat. Add chile powder, cumin and garlic and cook until fragrant, about 1 minute. Add mushrooms, onions, and salt, and cook until mushrooms are browned and just tender, 8 to 10 minutes. Add chicken and cook until heated through, about 2 minutes more. Remove skillet from heat, add cilantro and toss to coat. Set aside to cool.
Preheat the grill to 350°F (a medium heat). Lightly brush 6 of the tortillas on one side with oil. Place the tortillas, oil side down, on a large nonstick baking sheet. Divide mushroom mixture equally between the 6 oiled tortillas, then top evenly with cheese. Top with the remaining tortillas and brush with oil. It is important that the grill is oiled prior to putting them on or they will stick. Try an oil soaked paper towel.
Gently slide the quesadillas onto the grill. Grill the quesadillas until heated through and golden brown, turning once, 5 to 6 minutes total. Transfer quesadillas to a large platter and set aside to let stand for 2 minutes, then cut into wedges and serve.