Chicken and Mushroom Quesadilla


  • 1/2 medium onion, finely chopped
  • 1/2 teaspoon ground cumin
  • 1 19-ounce can black beans, rinsed and drained
  • 1 large boneless, skinless chicken breast
  • 2 8-inch flour tortillas
  • 2 cups grated white cheddar cheese
  • 3 garlic cloves, minced
  • 5 ounces white mushrooms, sliced (about 3 cups)
  • 7 tablespoons , divided
  • freshly ground black pepper


  1. Season chicken breast with freshly ground black pepper to taste. Heat a 10-inch skillet over medium heat; add 1 tablespoon of . Cook the chicken until nicely browned on both sides and firm when you press it gently with your fingertip, about 10 minutes total. Cool the chicken slightly and then tear into bite-sized pieces.
  2. Heat 1 tablespoon of  in the same skillet over medium heat. Add the mushrooms, cumin, and some black pepper and cook, stirring occasionally, until the mushrooms are dry, about 4 minutes. Transfer mushrooms to a small bowl.
  3. Add 3 tablespoons of  to the skillet, along with the onion and garlic. Cook until the onion is translucent, about 5 minutes. Add the beans and mash them into the onion mixture until the mixture is almost smooth but still dotted with bits of bean. Set aside.
  4. Now build the quesadillas: Lay the tortillas on your work surface and spread 1/4 of the beans on half of each one. Follow the beans with 1/4 of the cheese, half of the chicken, half of the mushrooms, and finally the rest of the cheese. (You will have about half the beans left over; you can refrigerate them for up to 2 days.) Fold the tortillas over to encase the filling.
  5. In a clean skillet fry each quesadilla in 1 tablespoon of  until golden on both sides, about 4 minutes total. Cut into wedges with a pizza wheel or serrated knife.

Yield: 4

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