Mushroom and Chicken Grilled Quesadillas

Total Time
25 mins
6 mins

The filling may be prepared up to 8 hours ahead and refrigerated --- these are very good!

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  1. Make this up to 8 hours ahead if desired: melt butter in a skillet over medium heat.
  2. Add in chili powder, garlic and oregano; saute for about 1 minute.
  3. Add in sliced mushrooms and saute for about 10-12 minutes; remove from heat.
  4. Add in chicken, onion and cilantro; mix to combine and season with salt and pepper to taste; cool for about 20 minutes.
  5. Add/mix in the shredded cheese.
  6. Heat the grill to medium heat.
  7. Light brush one side of only 8 tortillas.
  8. Place them (oil-side down) on a large baking sheet.
  9. Divide the chicken mixture evenly between the 8 tortillas, spreading the mixture evenly on the tortillas.
  10. Top each tortilla with one tortilla (you should have 8 tortillas) press down with hands and then brush the top tortilla with oil.
  11. Grill quesadillas until heated through and golden brown (about 3 minutes per side.
  12. Cut into wedges and serve with salsa.
  13. Delicious.