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1
1.
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2
Season chicken breast with salt and pepper to taste.
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3
Heat a 10-inch skillet over medium heat; add 1 tablespoon oil or lard.
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4
Cook chicken until browned on both sides and firm when gently pressed with fingertip, about 10 minutes total.
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5
Cool slightly; tear chicken into bite-size pieces.
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6
2.
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7
Melt 1 tablespoon butter in skillet over medium heat.
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8
Add mushrooms, 1/2 teaspoon salt, cumin, and black pepper, to taste.
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9
Cook, stirring occasionally, until mushroom's moisture releases and evaporates, about 4 minutes.
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10
Transfer to a small bowl.
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11
3.
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Add remaining 3 tablespoons oil or lard to skillet.
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13
Add onion, garlic, jalapeno and jar juices, and remaining 1/2 teaspoon salt.
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Cook until onion is translucent, about 5 minutes.
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15
Add beans and mash until almost smooth.
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16
Set aside.
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17
4.
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Place tortillas on work surface and spread 1/4 of bean mixture on one side of each tortilla (reserve leftover bean mixture for later use).
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19
Top with 1/4 of cheese, half of chicken, and half of mushrooms.
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20
Sprinkle with remaining cheese.
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21
Fold tortillas over to encase filling.
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22
5.
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23
Heat remaining 1 tablespoon butter in a skillet, fry each quesadilla until golden on both sides, about 4 minutes.
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24
Cut into wedges with a pizza wheel or serrated knife.
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25
Serve with guacamole and salsa.
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26
Calories: 565
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27
Total Fat: 38.5 grams
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28
Saturated Fat: 18.5 grams
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29
Total Carbohydrate: 24 grams
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30
Protein: 33 grams
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31
Sodium: 808 milligrams
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32
Cholesterol: 115 milligrams
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33
Fiber: 5 grams
