Chicken and mushroom quesadilla
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 441, total fat 16 G., saturated fats G., proteins 23 G., carbohydrates 46 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 441, total fat 16 G., saturated fats G., proteins 23 G., carbohydrates 46 G., fiber G., cholesterol mg, sodium mg, sugar G.
These quesadillas arguably meet all the requirements of the ideal quick meal: maximum enjoyment with minimal effort. The salsa and sour cream (or guacamole) are the finishing touch. Those who don't like onions or spinach likely won't even notice they're there due to the richness of the other flavors. If you have trouble flipping the tortillas, you can try a little trick: fry two tortillas separately on one side until crisp, then assemble the finished dish in the pan.
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:
- 4 (diameter 25 cm) whole wheat tortillas
- 1 tbsp. l. rapeseed oil
- 1 large onion, chopped (about 2 cups)
- 250 g of champignons (about 3 cups)
- 3 cloves garlic, finely chopped
- 2 cups boiled, chopped, skinless, boneless chicken breast (half of 1 breast)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 teaspoon dried oregano
- 2 cups spinach leaves, chopped
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup coarsely grated cheese mixture (cheddar, Colby, and Monterey Jack) or just cheddar
- 1/2 cup salsa
- 1/4 cup sour cream
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Recipes with similar ingredients: tortilla, chicken breasts, champignon mushrooms, cheddar cheese, Monterey Jack cheese, spinach, salsa sauce, chili seasoning, cumin, oregano, sour cream
Cooking the dish according to the recipe:
- Heat oil in a large skillet over medium heat. Cook the onions and mushrooms until they've evaporated and are beginning to brown, 5–7 minutes. Add the garlic and cook for another minute. Add the chicken, cumin, chili powder, and oregano and toss to combine. Add the spinach, salt, and pepper and cook until the greens are wilted, about 2 minutes.
- Place 1 tortilla in front of you and sprinkle with 1/4 cup shredded cheese. Top with half the chicken and vegetable mixture, then sprinkle with another 1/4 cup cheese. Top with another tortilla. Heat a large nonstick skillet over medium heat, sprayed with cooking spray. Carefully place 1 quesadilla in and cook for 3 minutes. Carefully flip it with a large spatula and cook for another 3 minutes, until lightly browned and the cheese is melted.
- Repeat with the second quesadilla and the other half of the filling and cheese. Cut each tortilla into quarters. Place two quesadillas on a plate with 1 tablespoon sour cream and 2 tablespoons of salt. salsa.
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