Chicken Mushroom Quesadilla – a delicious recipe with flour tortillas, chicken, green chilies, black bean soup, mushrooms, yellow onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Add a tad of butter to a fry pan and add onions and mushrooms.
2
When all the water that was released from the mushrooms has evaporated, add the cooked chicken, salsa, green chiles and drained and rinsed beans. In case you are wondering, why rinse the beans? There is so much flavor packed into those little guys from soaking in the soup broth and you don't want a soggy tortilla. Anyhow, simmer for about 5 minutes.
3
Lightly butter one side of the tortilla and place in frypan (medium-low), add just enough cheese for the filling to stick to. Add the warm filling and top with more cheese. Top with another tortilla that has been lightly buttered on the side facing up. When cheese has melted on the bottom, carefully flip.
4
Remove to plate when the other side has melted. I use a pizza roller to cut into 4 wedges.
1777
kcal
Calories
70
g
Fat
195
g
Carbs
85
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 10 count flour tortillas, 1 -2 chicken breast (cooked and shredded), 4 ounces chopped green chilies, 15 ounces goya black bean soup (drained and rinsed), and more.
Yes, Chicken Mushroom Quesadilla falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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