Chicken Cheese Quesadilla Mushroom (Printable Version)
Tender chicken and cheesy quesadillas paired with a lush mushroom cream sauce. Enjoy for any meal.
# What You'll Need:
→ For the Quesadilla
01 -
2 large flour tortillas
02 -
240 g cooked chicken breast, shredded or thinly sliced
03 -
60 g shredded mozzarella or cheddar cheese
04 -
35 g sautéed onions
05 -
5 ml olive oil or 5 g butter (for pan)
06 -
Salt, to taste
07 -
Black pepper, to taste
→ For the Creamy Mushroom Sauce
08 -
15 g butter
09 -
60 g mushrooms, finely chopped
10 -
1 garlic clove, minced
11 -
120 ml heavy cream
12 -
10 g grated parmesan (optional)
13 -
Salt, to taste
14 -
Black pepper, to taste
# Steps To Follow:
01 -
Melt butter in a small saucepan over medium heat. Add chopped mushrooms and minced garlic, cooking until softened (3–4 minutes). Pour in heavy cream and simmer for 5 minutes until thickened. Stir in grated parmesan if using, and season with salt and black pepper. Transfer to a bowl and keep warm.
02 -
Lay one flour tortilla on a clean surface. Distribute chicken, sautéed onions, and shredded cheese evenly over the tortilla. Place the second tortilla on top to form a sandwich.
03 -
Heat olive oil or butter in a skillet over medium heat. Cook the assembled quesadilla for 2–3 minutes on each side until the exterior is golden and the cheese has melted. Remove from the pan and allow to rest for 1 minute before slicing into triangles.
04 -
Arrange quesadilla slices on a serving plate. Accompany with the warm creamy mushroom sauce in a small bowl. Optional: garnish with fresh chopped parsley or chili flakes.
# Notes and Tips:
01 -
For convenience, use rotisserie chicken as a filling shortcut.
02 -
Add bell peppers or jalapeños to the filling for additional flavor.
03 -
The mushroom cream sauce works well as a dip for fries or chips.