Chicken quesadillas loaded with chicken and vegetables can make a quick meal for any given night. My family loves them the most when I make them as appetizers! Especially my son, during his favorite pass-time, the football season.
These quesadillas are filled with shredded chicken, caramelized onions and mushrooms, spinach and melted cheese. They’re gooey, delicious and very filling. Easy enough to make, freeze and reheat them any time.
I used the smaller (8-inch) tortillas, which I love when I’m serving them as an appetizer. I cut them into smaller pieces, making them a fun finger-food. But you can make these for dinner by using the larger (10-inch) tortillas and cut them in half or into quarters. They are wonderful to serve as a side to compliment any soup on a chilly night.
Quesadillas can be made easily on stove-top or on an outdoor grill. Best of all, you can make these with practically anything you have in the refrigerator, including leftovers. Yeah, leftovers! The kids will love them too!
I’ve made these so many times and decided make them again for our neighborhood gathering, sort of a pot luck dinner, only in a mini version to serve them as an appetizer. They turned out really good. Everyone enjoyed them. Just serve them with a side of sour cream or a spicy salsa and enjoy!
Here’s a tip: To help speed up the cooking time and make it one step easier, you can use a rotisserie chicken you buy at the super market. Or, use leftover chicken from the night before, shred it and add some red and green peppers and cheddar cheese. Or try making your own tasty creations.
- 16 ounce skinless chicken tenders
- 10 ounce white mushrooms- rinsed, chopped
- 2 medium yellow onions- chopped
- 3 large garlic cloves- thinly sliced
- 2 Tbsp. olive oil – divided
- 1/8 tsp. cayenne pepper
- 1 Tbsp. chopped fresh parsley
- salt and pepper to taste
- 2 cups shredded sharp cheddar cheese
- 1 cup packed fresh baby spinach- rinsed
- 8 (8-inch) tortillas
- olive oil cooking spray
In a medium size skillet, heat 1 tablespoon of olive oil and grill the chicken for about 8 to 10 minutes, until well cooked. Transfer to a plate and chop or shred chicken with a fork into bite-size pieces. Set aside.
In the same skillet, add 1 tablespoon of olive oil. Add onions and garlic. Cover and simmer on low heat to caramelize them, turning occasionally. Add in mushrooms, parsley and cayenne pepper. Cook until mushrooms are softened and tender, about 5 minutes. Taste and season with salt and pepper.
Heat a large skillet over medium heat. Spray with cooking oil Take one tortilla and place it on a work surface or on a plate. Add onto one side, some mushroom-onion mixture, about 1 to 2 tablespoons, then some shredded chicken and top with 1 tablespoon shredded cheese, and a couple of fresh spinach leaves.
Fold one side to close the tortilla. Place into the skillet and cook for 2 minutes, flip over the tortilla and cook for another 2 minutes. Remove and cut into 4 small pieces. Serve warm with sour cream on the side.
Yields: 32 mini chicken quesadillas