Easy Chicken-Mushroom Quesadillas Recipe

Name: Easy Chicken-Mushroom Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 large onion, chopped (about 2 cups); 8 ounces white button mushrooms (about 3 cups); 3 garlic cloves, minced; 2 cups cooked chopped chicken breasts (1 breast half); 1 teaspoon chili powder; 2 cups baby spinach leaves; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 4 (10 inch) whole wheat tortillas; 1 cup shredded cheddar cheese; 1/2 cup salsa; 1/4 cup reduced-fat sour cream

Servings: persons

1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
8 ounces white button mushrooms (about 3 cups)
3 garlic cloves, minced
2 cups cooked chopped chicken breasts (1 breast half)
1 teaspoon chili powder
2 cups baby spinach leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10 inch) whole wheat tortillas
1 cup shredded cheddar cheese
1/2 cup salsa
1/4 cup reduced-fat sour cream

1
Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until they begin to brown, 5 to 7 minutes.
2
Add the garlic and cook for 1 minute more.
3
Add chicken, and chili powder, and stir until incorporated.
4
Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
5
Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla.
6
Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla.
7
Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 large onion, chopped (about 2 cups), 8 ounces white button mushrooms (about 3 cups), 3 garlic cloves, minced, and more.

Yes, Easy Chicken-Mushroom Quesadillas 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.

That's it — enjoy your meal!

Easy Chicken-Mushroom Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions