Chicken, Mushroom and Fontina Quesadillas
Adapted from Cooking Light July 2009
Yield
4 servings (serving size: 1/2 quesadilla)
Ingredients
- 1 teaspoon olive oil
- 1 cup presliced cremini (baby portobellos) mushrooms
- 1/2 cup thinly sliced onion
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 cloves of garlic, minced
- 1 tablespoon red wine vinegar
- 2 (10-inch) whole wheat tortillas
- 1 cup shredded cooked chicken breast (about 8 ounces), i used a rotisserie chicken
- 1 cup arugula or baby spinach
- 1/2 cup (2 ounces) shredded Fontina cheese
- Cooking spray
Preparation
1. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add cremini mushrooms, sliced onion, salt, and pepper to pan; sauté 5 minutes.
Stir in garlic, and sauté 30 seconds.
Add vinegar; cook 30 seconds or until liquid almost evaporates.
2. Arrange half of mushroom mixture over half of each tortilla.
Top each tortilla with 1/2 cup chicken, 1/2 cup arugula,
and 1/4 cup cheese;
fold tortillas in half.
3. Wipe pan clean with a paper towel. Heat pan over medium heat. Coat pan with cooking spray. Add tortillas to pan, two at a time.
Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp.
7 comments:
You had me at the mushrooms and onions. I'll take mine vegetarian please - sans the poullet.
Yummy! I love the title of this post. Very cute...and appropriate.
I love quesadrilla, it has been a while I haven't one of those.
OH wow, I'm bookmarking this one!
This looks delicious! What great pictures as well!
Wow, they look so good! I'm sure your Dad will love them :) My Dad is a complete health nut and doesn't eat bread either.
Those look delicious!
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