Chicken, Mushroom, and Gruyere Quesadillas

Chicken, Mushroom, and Gruyere Quesadillas
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup shredded cooked chicken breast (about 8 ounces)
  • 1 teaspoon olive oil
  • ½ cup (2 ounces) shredded Gruyère cheese
  • 2 (10-inch) fat-free flour tortillas
  • 1 tablespoon sherry or red wine vinegar
  • 1 cup presliced mushrooms
  • 1/8 teaspoon salt
  • + 5 more ingredients
    • Cooking spray
    • 1 cup arugula
    • 1 teaspoon bottled minced garlic
    • 1/8 teaspoon freshly ground black pepper
    • ½ cup thinly sliced onion

1. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add mushrooms, sliced onion, salt, and pepper to pan; sauté 5 minutes. Stir in garlic, and sauté 30 seconds. Add vinegar; cook 30 seconds or until liquid almost evaporates. 2. Arrange half of mushroom mix...

View full recipe at My Recipes

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