Chicken and Mushroom Quesadillas

These quesadillas are cooked on the grill. Serve them with salsa and sour cream.

1/4 cup (1/2 stick) butter
2 1/2 teaspoons chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
4 ounces fresh shiitake mushrooms, stemmed, sliced
4 ounces white mushrooms, sliced
1 1/2 cups shredded cooked chicken
2/3 cup finely chopped onion
1/3 cup chopped fresh cilantro
2 1/2 cups grated Monterey Jack cheese
Olive oil
16 5 1/2-inch-diameter corn tortillas

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.

Serves 12 to 16.

Bon Appétit
July 1999



Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Oyster Mushrooms

OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.