Chicken Quesadillas
Recipe type: Appetizer /or Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 16 quesadillas
These chicken quesadillas are filled with shredded chicken, caramelized onions, mushrooms, spinach and melted cheese. They're gooey, delicious and very filling. Easy enough to make, freeze and reheat them any time.
  • 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
  • ⅛ 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
  1. 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.
  2. 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.
  1. 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.
  2. 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.
  3. Yields: 32 mini chicken quesadillas
Recipe by 2 Sisters Recipes by Anna and Liz at