Recipes Chicken Mushroom Quesadillas (Entree)

Number of Servings
    • 1  teaspoon  olive oil
    • 1  cup  pre-sliced mushrooms
    • 1/2  cup  thinly sliced onion
    • 1/8  teaspoon  salt
    • 1/8  teaspoon  freshly ground black pepper
    • 1  teaspoon  bottled minced garlic
    • 1  tablespoon  sherry or red wine vinegar
    • 2  (10-inch) fat-free flour tortillas
    • 1  cup  shredded cooked chicken breast (about 8 ounces)
    • 1  cup  arugula
    • 1/2  cup  (2 ounces) shredded Gruyère cheese
    • Cooking spray



Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add mushrooms, sliced onion, salt, and pepper to pan; sauté 5 minutes. Stir in garlic, and sauté 30 seconds. Add vinegar; cook 30 seconds or until liquid almost evaporates.   Arrange half of mushroom mixture over half of each tortilla. Top each tortilla with 1/2 cup chicken, 1/2 cup arugula, and 1/4 cup cheese; fold tortillas in half.  Wipe pan clean with a paper towel. Heat pan over medium heat. Coat pan with cooking spray. Add tortillas to pan. Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp.  Top with Pico de Gallo or salsa.

Nutrition Information

Nutritional Information for ½ a quesadilla:  Calories: 270; Fat: 8.9g; Protein: 25.2g; Carbohydrate: 20.3g; Fiber: 3g; Cholesterol: 64mg; Iron: 1.7mg; Sodium: 391mg