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Smoky Chicken and Mushroom Quesadillas
Recipes
Smoky Chicken and Mushroom Quesadillas
4 servings
20 minutes total

Ingredients

  • 1 (6-oz) package sliced portabella mushrooms
  • 1 teaspoon roasted garlic
  • 1 teaspoon mesquite seasoning
  • 4 (1-oz) slices Deli smoked Gouda cheese
  • 4 (10-inch) flour tortillas
  • 1 (10-oz) can chunk white chicken, drained
  • ½ cup shredded Cheddar cheese
  • Butter-flavor cooking spray

Steps

    1. Preheat 2-sided tabletop grill. Combine mushrooms, garlic, and mesquite seasoning in microwave-safe bowl and cover; microwave on HIGH for 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, then mushroom mixture. Fold empty half of tortilla over filling and press down lightly.
    3. Coat grill with spray; grill 2 quesadillas at a time for 2–3 minutes or until crisp. Repeat with remaining quesadillas. Cut into wedges and serve.

Amount per ¼ recipe serving: Calories 384, Total Fat 17g, Chol 87mg, Sodium 1000mg, Total Carb 25g, Fiber 3g, Calc 25%, Vitamin A 3%, Vitamin C 4%, Iron 11%