Smoky Chicken and Mushroom Quesadillas
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1 (6-ounce) package sliced portabella mushrooms
1 teaspoon roasted garlic
1 teaspoon mesquite seasoning
4 (1-ounce) slices Deli smoked Gouda cheese
4 (10-inch) flour tortillas
1 (10-ounce) can chunk white chicken (drained)
1/2 cup shredded Cheddar cheese
butter cooking spray
1. Preheat 2-sided tabletop grill. Combine mushrooms, garlic, and mesquite seasoning in microwave-safe bowl. Cover and microwave on HIGH 3 minutes or until thoroughly heated.
2. Cut Gouda cheese slices in half. Assemble quesadillas, two at a time, by placing 2 cheese slices on one half of each tortilla (leaving other half empty). Layer one fourth of each ingredient, in this order, over top of cheese slices: chicken, shredded cheese, and mushroom mixture. Fold empty half of tortilla over filling and press down lightly.
3. Coat grill with cooking spray; grill 2 quesadillas at a time 2-3 minutes or until crisp. Repeat with remaining quesadillas. Cut into wedges and serve.
CALORIES (per 1/4 recipe) 384kcal; FAT 17g; CHOL 87mg; SODIUM 1000mg; CARB 25g; FIBER 3g; PROTEIN 34g; VIT A 3%; VIT C 4%; CALC 25%; IRON 11%