Chicken & Mushroom Quesadillas

By stancec44

These quesadillas are cooked on the grill. Serve with salsa and sour cream.

Ingredients

• 1/4 c. (1/2 stick) butter
• 2 1/2 tsp. chili power
• 2 garlic cloves, minced
• 1 tsp. dried oregano
• 4 oz. fresh shiitake mushrooms, stemmed, sliced
• 4 oz. button mushrooms, sliced
• 1 1/2 c. shredded cooked chicken
• 2/3 c. finely chopped onion
• 1/3 c. chopped fresh cilantro
• 2 1/2 c. grated Monterey Jack cheese
• Olive oil
• 16-5 1/2 " diameter corn tortillas

Details

Servings 12

Preparation

Step 1

Melt butter in large skillet over med-high heat. Add chili powder, garlic and oregano. Saute until fragrant, about 1 minute. Add shiitake and button mushrooms and sauté until tender, about 10 minutes.

Remove from heat. Mix in chicken, onion and cilantro. Cool 10 minutes. Mix in cheese. Season with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)

Prepare BBQ (medium heat). Lightly brush oil on 1 side of 8 tortillas. Place tortillas, oil side down, on large baking sheet. Divide chicken mixture among tortillas, spreading to even thickness. Top with remaining 8 tortillas; press, then brush with oil.

Grill quesadillas until heated through and golden brown, about 3 minutes per side. Cut into wedges.