Quesadilla with stewed chicken, mushrooms and mozzarella
Votes: 1
Time: 1 hour 5 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 490, total fat 27 G., saturated fats 14 G., proteins 31 G., carbohydrates 32 G., fiber 4 G., cholesterol 109 mg, sodium 905 mg, sugar 5 G.
Calories 490, total fat 27 G., saturated fats 14 G., proteins 31 G., carbohydrates 32 G., fiber 4 G., cholesterol 109 mg, sodium 905 mg, sugar 5 G.
Simmer chicken breast in a little tomato sauce with garlic and chili peppers to create a delicious, thick quesadilla filling. Top the chicken with sautéed mushrooms and plenty of shredded mozzarella, then fry the quesadillas in a skillet until the cheese melts deliciously and the tortillas crisp up.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (425 g) fire-roasted tomatoes
- 2 tsp chili powder
- 1 clove garlic, finely grated
- 1 boneless, skinless chicken breast weighing 220 g.
- 3 tablespoons unsalted butter
- 3 cups mushrooms, thinly sliced (about 140 g)
- 4 wheat tortillas, 25 cm in diameter.
- 2 tbsp. grated mozzarella
- Chopped green onions, guacamole, sour cream, salsa – for serving (optional)
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Cooking the dish according to the recipe:
- Combine the tomatoes, chili powder, garlic, and 1/2 teaspoon salt in a small saucepan with 2/3 cup water. Bring to a boil and simmer for 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, turning once, until cooked through, 8-9 minutes per side. Transfer the chicken to a plate, shred, and return to the sauce. Season with salt and pepper to taste.
- In a 25 cm (10 in) skillet, heat 1 tablespoon of butter over medium heat. Add the mushrooms, 1/2 teaspoon of salt, and a few grinds of black pepper and cook, stirring occasionally, until the mushrooms are dry, about 4 minutes. Transfer the mushrooms to a small bowl.
- Place 1 tortilla on a work surface and sprinkle evenly with 0.5 tbsp mozzarella. Add a quarter of the shredded chicken in sauce and a quarter of the mushrooms. Fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas and filling.
- In a large nonstick or cast iron skillet, melt 1/2 tablespoon of butter over medium heat. Fry one quesadilla at a time, turning once, until the cheese is melted and the tortilla is golden brown on both sides, about 3 minutes per side. Transfer to a plate and fry the remaining quesadillas in the same manner.
- Top quesadillas with chopped green onions and serve with guacamole, sour cream, and salsa, if using.
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