Ole` It’s Mexican Week: Mushroom and Chicken Quesadilla
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Ole` everyone. I thought that I would provide all sorts of ‘Mexican’ recipes in preparation for Cinco de Mayo. First suggestion from the family: Quesadillas! These can be a fun food: Both young and old can legitimately use their hands to hold their food, look silly when chomping into a large piece of it, get messy and it is all acceptable. Therefore, it is a popular food in our house. It is also a great way to sneak some items into your kids foods and hopefully they will not notice. This time we opted for using up our mushrooms, reduced fat cheeses AND all the meat left on the roasted chicken you grabbed from the store. Admit it, you did not roast it yourself. Please note, we used a whole wheat tortilla and I must say those little buggers can not hold weight so they fell apart easily. I was fine with it but your kids may not be so opt for a sturdier selection such as spinach OR toast the tortilla first under the broiler and then layer ingredients and warm.
Ingredients for 3 quesadillas:
2 Whole Wheat Tortillas per person
Leftover roasted chicken
1/2 cup each reduced fat white and yellow cheddar
2 tablespoons fresh cilantro, chopped
2 oz chopped green chilis (from a 4.25 can)
4 oz baby portabello mushrooms, chopped
1 cup mild salsa
1/3 cup 0% fat greek yogurt
1. Preheat oven to 350 degrees. Spray pan with olive oil spray and heat to medium high. Toss mushrooms in and let them saute while you are working on step 2
2. Place parchment of a baking pan, place one tortilla on it and begin layering all items except the mushrooms.
3. Once mushrooms are sauteed to your liking, place onto other ingredients. Place another tortilla on top, press lightly. Bake for a few minutes until cheese is melted and all ingredients warmed.