Another chicken quesadilla recipe, because they are one of the best foods ever, and one of the best ways to make dinner out of some tortillas, cheese, and whatever else in in your fridge at the time. (Also a great us for Slow Cooker Shredded Chicken!)
Don’t be shy with the sour cream and the salsa or Pico de Gallo and the guac! Just don’t. Not only am I a fan of the overstuffed quesadilla, I am also a fan of the accoutrements that often accompany quesadillas. One of my life mantras is that a few pieces of an over the top quesadilla well-endowed with stuff are infinitely better than a bunch of pieces of a scrawny quesadilla. I mean, yes, the tortilla has to be able to contain the filling, but beyond that I’m all in baby.
If you want to watch one of the most hysterical comedy bits about rolling up an overstuffed burrito at Chipotle (because I feel sure there have been many attempts to capture the tension-filled acrobatic act that is folding a burrito at Chipotle) you must watch Sebastian Maniscalco. I feel like I have been living under a rock, because I didn’t really know who this comic was until last year, but now the scales have fallen from my eyes, and I have a new comedian crush. Which, by the way is purely platonic, but still quite potent.
These quesadillas are really nicely stuffed, and filled with all the good stuff. Don’t forget the salsa and sour cream!Tweet This
Some quesadillas feel like an appetizer. These could definitely function as an appetizer, but also seriously qualify as a meal. Pair it up with a salad, and pass those bowls of toppings around.
Some cheese might melt out of the edges of the quesadillas during the cooking process. This is kind of desirable, I think, because it forms little patches of crusty cheese on the outside of quesadillas, which is salty and delicious, or when the pan cools you might get a few little crackley cheese wafers to nibble as a bonus snack. These are the things that make quesadilla cooks happy.
If you use baby spinach it will probably only take a minute to wilt into the mushrooms and onions. More mature spinach will probably take about two minutes to soften.
Other Quesadilla Recipes:
- Beefy Chili Cheese Quesadillas
- Steak and Cheese Quesadillas
- Easiest Baked Chicken Quesadillas
- Cheesy Mushroom Quesadillas
- Cheesy Ground Beef and Vegetable Quesadillas
- Pulled Pork Quesadillas
- Barbecued Chicken Quesadillas
- Easy Rotisserie Chicken and Cheese Quesadillas
- Overstuffed Chicken and Vegetable Quesadillas
- Cheesy Ground Beef Quesadillas
- Vegetable Quesadillas
- Spinach, Mushroom and Chicken Quesadillas
- Breakfast Quesadillas
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Chicken, Onion and Mushroom Quesadillas
- 2 teaspoons olive or vegetable oil
- 8 ounces sliced and roughly chopped mushrooms any kind
- 1 onion halved and thinly sliced
- Kosher salt and freshly ground pepper to taste
- 3 cups roughly chopped spinach
- 3 cups shredded cooked chicken
- 4 teaspoons unsalted butter divided
- 8 8-inch flour tortillas
- 3 cups (12 ounces) shredded cheese such as a blend of cheddar and Monterey Jack
- Sour cream, guacamole and salsa to serve, if desired
- Heat a very large skillet over medium high heat. Add the oil, and when hot add the mushrooms and onions, and season with salt and pepper. Sauté for about 8 minutes until onions have softened and turned slightly golden brown, and the mushrooms are browned and any liquid that was released from the onions have evaporated. Add the spinach and saute for another 1 or 2 minutes until the spinach is wilted. Remove them to a bowl and stir in the chicken until everything is evenly mixed.
- Wipe out the skillet and return it to medium high heat. Add a half teaspoon of butter, and turn to coat the bottom of the pan. Place a tortilla in the pan. Sprinkle 3 tablespoons of the cheese over half of the quesadilla, and distribute 1/8 of the chicken and vegetable mixture over the cheese. Top that with another 3 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes. You can cook two at a time, if you nestle them in the pan with the flat sides of the half moons abutting each other.
- Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with salsa, guacamole and sour cream, as desired.
Nutrition information is automatically calculated, so should only be used as an approximation.