Chicken and Mushroom Quesadillas 

Americanized Mexican at it’s finest.


  • 1/2 medium onion diced
  • 1/2 lb mushrooms sliced thin
  • 1 red bell pepper
  • 2 chicken cutlets
  • Handful cilantro chopped fine
  • 2 cloves garlic minced
  • 2 parts toasted ground cumin, 1 part black pepper, 1 part coriander, 1 part garlic powder, 1 part paprika, 1 part ground chile
  • Jack cheese shredded
  • Cojita cheese crumbled
  • Canola Oil
  • Flour tortillas


  1. Heat a skillet on medium high
  2. Season chicken salt and then spice mix.  Don’t be shy about it.  Save ~1tbs to put in the veggies.
  3. Sear cutlets in oil, i generally go 4 minutes a side, loosly cover skillet with foil (or the lid i guess) after flipping to second side
  4. Meanwhile – heat skillet on medium low
  5. Cook onions and pepper till soft in a tbs of oil, then add garlic for a minute, then add mushrooms and remaining spice mix.
  6. Evac veggies and chicken when done
  7. Meanwhile get the griddle or a non stick skillet going on medium
  8. Chop chicken and veggies together, mix in cilantro
  9. Mix cheese in equal proportions
  10. Make quesadillas- spray canola, tortilla down, cheese on top.
  11.  Wait till cheese melts.
  12. Put chicken mixture on half, fold over, press, flip, evac
  13. Let sit a minute, cut into quarters
  14. Serve with tomatillo salsa


Try #1 was missing something.  I started with a chicken breast.  It took too long in the oven and the cumin wasn’t enough.  Will try to solve this by upping the cumin and switching to cutlets.

Try #2 – made a real spice mix.  included red pepper and garlic in the mix. Much better.

Categories: Mains

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