Stewed Chicken Mushroom And Mozzarella Quesadillas Recipes

Steps:

• Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
• Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Steps:

• Put the tomatoes, chili powder, garlic, 1/2 teaspoon salt and 2/3 cup water in a small saucepan. Bring to a simmer and cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, then return it to the sauce. Add salt and pepper to taste.
• Lay a tortilla on a work surface and top evenly with 1/2 cup of the Monterey Jack. Add one-quarter of the shredded chicken in sauce and some chopped chipotle chiles and adobo sauce, depending on how spicy you like it. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
• Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
• Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.

Steps:

• Season chicken breast with salt and pepper to taste. Heat a 10-inch skillet over medium heat; add 1 tablespoon oil or lard. Cook chicken until browned on both sides and firm when gently pressed with fingertip, about 10 minutes total. Cool slightly; tear chicken into bite-size pieces.
• Melt 1 tablespoon butter in skillet over medium heat. Add mushrooms, 1/2 teaspoon salt, cumin, and black pepper, to taste. Cook, stirring occasionally, until mushroom's moisture releases and evaporates, about 4 minutes. Transfer to a small bowl.
• Add remaining 3 tablespoons oil or lard to skillet. Add onion, garlic, jalapeno and jar juices, and remaining 1/2 teaspoon salt. Cook until onion is translucent, about 5 minutes. Add beans and mash until almost smooth. Set aside.
• Place tortillas on work surface and spread 1/4 of bean mixture on one side of each tortilla (reserve leftover bean mixture for later use). Top with 1/4 of cheese, half of chicken, and half of mushrooms. Sprinkle with remaining cheese. Fold tortillas over to encase filling.
• Heat remaining 1 tablespoon butter in a skillet, fry each quesadilla until golden on both sides, about 4 minutes. Cut into wedges with a pizza wheel or serrated knife. Serve with guacamole and salsa.

Steps:

• Combine the tomatoes, chili powder, garlic, 2/3 cup water and 1/2 teaspoon salt in a small saucepan. Bring to a simmer over medium heat and cook, breaking up the tomatoes with a spoon, for 10 minutes. Add the chicken breast, nestling it in the sauce, and simmer, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, and return it to the sauce. Season with salt and pepper.
• Lay a tortilla on a work surface and top evenly with 1/2 cup Oaxaca cheese. Add a quarter of the shredded chicken and tomato sauce and a quarter of the beans. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
• Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Cook one of the quesadillas, flipping once, until golden brown and the cheese is melted, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
• Cut into triangles and serve with the guacamole, salsa, scallions and sour cream.

Steps:

• Melt butter in large skillet over medium-high heat. Add chili powder, garlic and oregano. Sauté until fragrant, about 1 minute. Add shiitake and button mushrooms and sauté until tender, about 10 minutes. Remove from heat. Mix in chicken, onion and cilantro. Cool 10 minutes. Mix in cheese. Season with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)
• Prepare barbecue (medium heat). Lightly brush oil on 1 side of 8 tortillas. Place tortillas, oil side down, on large baking sheet. Divide chicken mixture among tortillas, spreading to even thickness. Top with remaining 8 tortillas; press, then brush with oil. Grill quesadillas until heated through and golden brown, about 3 minutes per side. Cut into wedges.