Ingredients
-
1/4 - 1/3
-
2 - 3
-
1
-
1
-
10
-
2
-
1/2
-
1/4
-
3
-
16
-
-
-
-
-
Directions
Mushroom and Chicken Grilled Quesadillas, The filling may be prepared up to 8 hours ahead and refrigerated — these are very good!, These have great flavor and I think this may have been the first time I have made quesadillas with corn tortillas. Always use flour, but LOVED this way! The only thing that seems strange to me is why not cook the onions with the mushrooms? Why are they stirred in last and not cooked? Oh well, I cooked them and I suppose some people would enjoy them raw in this. Great recipe though!
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Steps
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1
Done
|
Make This Up to 8 Hours Ahead If Desired: Melt Butter in a Skillet Over Medium Heat. |
|
2
Done
|
Add in Chili Powder, Garlic and Oregano; Saute For About 1 Minute. |
|
3
Done
|
Add in Sliced Mushrooms and Saute For About 10-12 Minutes; Remove from Heat. |
|
4
Done
|
Add in Chicken, Onion and Cilantro; Mix to Combine and Season With Salt and Pepper to Taste; Cool For About 20 Minutes. |
|
5
Done
|
Add/Mix in the Shredded Cheese. |
|
6
Done
|
Heat the Grill to Medium Heat. |
|
7
Done
|
Light Brush One Side of Only 8 Tortillas. |
|
8
Done
|
Place Them Oil-Side Down on a Large Baking Sheet. |
|
9
Done
|
Divide the Chicken Mixture Evenly Between the 8 Tortillas, Spreading the Mixture Evenly on the Tortillas. |
|
10
Done
|
Top Each Tortilla With One Tortilla You Should Have 8 Tortillas Press Down With Hands and Then Brush the Top Tortilla With Oil. |
