Chicken And Mushroom Quesadillas

By lknowles

These quesadillas are cooked on the grill. Serve them with salsa and sour cream.

Ingredients

• 1/4 Cup Butter
• 2 1/2 Tsp Chili Powder
• 2 Cloves Garlic, Minced
• 1 Tsp Oregano
• 4 Oz Shiitake Mushrooms, Sliced
• 4 Oz Button Mushrooms, Sliced
• 1 1/2 Cup Chicken, Cooked & Shredded
• 2/3 Cup Onion, Finely Chopped
• 1/2 Cup Fresh Cilantro, Chopped
• 2 1/2 Cups Monterey Jack Cheese, Shredded
• 1/4 Cup Olive Oil
• 16 Corn Tortillas, 5 1/2 Inch Diameter

Details

Servings 12

Preparation

Step 1

Melt the butter in a large skillet over med-high heat. Add chili powder, garlic and oregano and sauté until fragrant, about one minute. Add mushrooms and sauté until tender, about 10 minutes. Remove from heat and mix in the chicken, onion and cilantro. Cool for 10 minutes, then mix in the cheese and season with salt and pepper. (can be made 8 hours ahead, cover and chill).
Prepare barbecue (medium heat). Lightly brush oil on one side of 8 of the tortillas and place them oil side down on a baking sheet. Divide chicken mixture among tortillas, spreading to even thickness. Top with the remaining 8 tortillas and brush tops with oil.
Grill quesadillas until heated through and golden brown, about 3 minutes per side. Cut into wedges (4 to 6) to serve.

Per Serving: 290 Cal (56% from Fat, 20% from Protein, 25% from Carb); 15 g Protein; 18 g Tot Fat; 9 g Sat Fat; 7 g Mono Fat; 1 g Poly Fat; 18 g Carb; 2 g Fiber; 258 mg Sodium; 50 mg Cholesterol; AccuPoints = 6.8; Exchanges = 1 Starch - ½ Veg - 1 Very Lean Meat - 1 Lean Meat - 4½ Fat