Mushroom and Chicken Grilled Quesadillas

From: AmyMCGS

On Oct 26, 2009

We really enjoyed these about two weeks ago, and will probably have them again this week. I cut the recipe in half and didn't bake them-- grilled them in a hot skillet for a few minutes on each side. I also used some cheddar and some mozzarella cheese as that was what I had on hand. Everyone-- even my "mushroom hating" DD-- enjoyed these!

From: Michelle S.

On Jul 14, 2009

Simply delicious! I have had a craving for something hispanic and realized I had cooked chicken to use up and some mushrooms that were in dire need of being used as well. Checked the fridge and I even had cilantro! I had to use flour tortillas as they were all I had, but let me tell you, I cannot imagine these ANY better! The flavors blend so well, eating this is like a symphony happening in your mouth! This will be my go to recipe whenever I have leftover chicken again...I love the mushroom twist, it adds such interest to the dish. Kittencal, you did it again!

From: HEP MEP

On Mar 11, 2006

Wow! These are really good! I made 9 of them last night for dinner and then discovered the Kiddo wouldn't be "dining " with us. Well, the two of us polished them all off! I didn't grill them - I did the foldover method and cooked them in a sizzling hot skillet. And I used flour tortillas because we just prefer them to corn for quesadillas.Thnaks! I'll be making these again - soon!

From: Chocolatl

On May 19, 2009

You can't go wrong with a Kittencal recipe! These are much better than quesadillas made with flour tortillas. The mushrooms really make them special. The only thing I changed was to add a dash of cumin when sauteeing them, and to saute the onions a little. Thanks for another delicious meal, Kittencal! Made for ZWT 5