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Ingredients
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 12 ounces skinless, boneless chicken breasts, cut into 1/4-inch-thick slices
- 3/4 cup chopped onion
- 1 (8-ounce) package presliced mushrooms
- 1 garlic clove, minced
- 1 jalapeño, seeded and chopped
- 4 (8-inch) flour tortillas
- 1 1/2 cups (6 ounces) preshredded light Mexican cheese blend (such as Sargento)
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
Heat olive oil in a large nonstick skillet over medium-high heat. Combine ground cumin, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; sprinkle over chicken. Add chicken to pan, and sauté 5 minutes or until browned. Remove chicken from pan; set aside. Add onion, mushrooms, garlic, jalapeño, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; sauté 5 minutes. Remove from pan; let stand 5 minutes. Wipe pan with paper towels.
Heat pan over medium heat. Sprinkle each tortilla with about 1/3 cup cheese. Arrange 1/2 cup mushroom mixture over one-half of each tortilla. Arrange chicken evenly over mushroom mixture. Carefully fold each tortilla in half. Add 2 quesadillas to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat procedure with remaining quesadillas. Serve immediately.
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