Ingredients Jump to Instructions ↓

  1. Cooking spray

  2. 2 roasted chicken breast halves

  3. 4 (8-inch) flour tortillas

  4. 2 cups sliced wild mushrooms (any combination of shiitake, cremini, oyster, porcini, portobello, etc.)

  5. 1 cup thinly sliced oil-packed sun-dried tomatoes

  6. 1 1/3 cups shredded reduced-fat Monterey Jack cheese

  7. 1/2 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Coat a large skillet or griddle with cooking spray and set pan over medium heat to preheat.

  2. Using a fork, pull chicken meat from bone in shreds.

  3. Arrange tortillas on a flat surface. Top one side of each tortilla with an equal amount of chicken, mushrooms and tomatoes. Top filling with shredded cheese (1/3 cup per tortilla). Fold over tortillas to cover filling, making half-moon shapes. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until tortillas are golden brown and cheese melts. Garnish with cilantro.


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