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Sunday, April 26, 2009

Ole` It's Mexican Week: Mushroom and Chicken Quesadilla

Ole` everyone. I thought that I would provide all sorts of 'Mexican' recipes in preparation for Cinco de Mayo. First suggestion from the family: Quesadillas! These can be a fun food: Both young and old can legitimately use their hands to hold their food, look silly when chomping into a large piece of it, get messy and it is all acceptable. Therefore, it is a popular food in our house. It is also a great way to sneak some items into your kids foods and hopefully they will not notice. This time we opted for using up our mushrooms, reduced fat cheeses AND all the meat left on the roasted chicken you grabbed from the store. Admit it, you did not roast it yourself. Please note, we used a whole wheat tortilla and I must say those little buggers can not hold weight so they fell apart easily. I was fine with it but your kids may not be so opt for a sturdier selection such as spinach OR toast the tortilla first under the broiler and then layer ingredients and warm.

Ingredients for 3 quesadillas:
2 Whole Wheat Tortillas per person
Leftover roasted chicken
1/2 cup each reduced fat white and yellow cheddar
2 tablespoons fresh cilantro, chopped
2 oz chopped green chilis (from a 4.25 can)
4 oz baby portabello mushrooms, chopped
1 cup mild salsa
1/3 cup 0% fat greek yogurt

1. Preheat oven to 350 degrees. Spray pan with olive oil spray and heat to medium high. Toss mushrooms in and let them saute while you are working on step 2

2. Place parchment of a baking pan, place one tortilla on it and begin layering all items except the mushrooms.

3. Once mushrooms are sauteed to your liking, place onto other ingredients. Place another tortilla on top, press lightly. Bake for a few minutes until cheese is melted and all ingredients warmed.


girlichef said...

These sound delicious!

5 Star Foodie said...

Great idea! the quesadillas sound excellent! Did you have your daughter's b-day party yet?

Mary said...

Now I'm really hungry! Did you know that quesadilla's are great breakfast food?

The Diva on a Diet said...

Ole! I'm excited about Mexican Week! Love quesadilla and the whole wheat tortillas too. Usually, I crisp mine in a saute pan, not the oven, but that's a nice trick as well. Yummy!

Foodie with Little Thyme! said...

You need to read "Chicks and Salsa" to your family this week.

Nicole said...

Ooh, yuuummy! Thanks for the recipe! I love mexican food:)

Gera @ SweetsFoods said...

Jennifer these quesadillas looks great portabello, chicken and the tinge of yogurt.. really delicious!!

Daily Spud said...

Lovely! You've nailed exactly what it is I love about this kind of Mexican food - that you can take it up in your hands and that it's expected to be messy :)

Chef E said...

Hubby is going out of town so it's going to be a week of Tex-mex in my house :) I love doing the Salsa around the kitchen while I am cooking, so thanks for giving me some ideas for food this week!

Sheila said...

This looks great. Mushrooms are an all time favorite of mine and I have recently started using yogurt in place of sour cream. Greek yogurt would be even better since it is thicker. Great recipe!

Tangled Noodle said...

I admit to loving grocery-deli roasted chicken . . . it's a dinner-saver! This looks delicious!

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Spryte said...

Quesadillas are VERY popular in my house! That looks great!

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