Ingredients mushroom chicken quesadillas
1 lb Chicken
1 packages Sliced mushrooms
4 8-in tortillas
1 cup Refried beans
1 cup Cheese
1/2 cup Salsa
how to make mushroom chicken quesadillas
Fill a large skillet halfway with water; bring to a boil. Poach chicken 7 min or until cooked through. Let cool, then shred with two forks.
Remove skillet from heat and wipe clean. Coat skillet generously with nonstick cooking spray and place over medium-high heat. Cook mushrooms 5 minutes, stirring occasionally, or until softened.
Spread all 4 tortillas with 1/4 cup refried beans. Divide cheese, chicken and mushrooms between 2 of the tortillas. Place remaining 2 tortillas on top, bean-side down.
Return skillet to medium-high heat. Coat skillet and tops of quesadillas with nonstick cooking spray. Cook one quesadilla 4 minutes per side or until cheese has melted, reducing heat to medium if tortilla becomes too brown. Repeat with remaining quesadilla. Cut both quesadillas in half and serve with salsa.
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