Ingredients
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1 teaspoon olive oil
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1 teaspoon ground cumin
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1/4 teaspoon salt, divided
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1/4 teaspoon black pepper, divided
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12 ounces boneless skinless chicken breasts, cut into 1/4-inch-thick pieces
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3/4 cup chopped onion
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1 (8 ounce) package sliced mushrooms
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4 (8 inch) flour tortillas
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1 1/2 cups shredded cheddar cheese
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1 garlic clove, minced
Instructions
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Combine ground cumin, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; sprinkle over chicken.
- Add chicken to pan, and sauté 5 minutes or until browned. Remove chicken from pan; set aside.
- Add onion, mushrooms, garlic, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; sauté 5 minutes.
- Remove from pan; let stand 5 minutes. Wipe pan with paper towels.
- Heat pan over medium heat. Sprinkle each tortilla with about 1/3 cup cheese.
- Arrange 1/2 cup mushroom mixture over one-half of each tortilla.
- Arrange chicken evenly over mushroom mixture.
- Carefully fold each tortilla in half. Add 2 quesadillas to pan; cook 2 minutes on each side or until lightly browned and cheese melts.
- Repeat procedure with remaining quesadillas. Serve immediately.